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Chickpea and Tomato Salad
Chickpea and Tomato Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Tangy Chickpea Tomato Salad: A refreshing blend of summer tomatoes, garbanzo beans, eggs, onions, and parsley, drizzled with a zesty vinaigrette.
Ingredients:
  • 2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed, or 3 cups cooked chickpeas
  • 4 tomatoes (about 2 pounds), cored and chopped
  • 4 large hard-boiled eggs , peeled and chopped
  • 1 cup red onion, green onion, or sweet yellow onion, chopped
  • 2 tablespoons fresh parsley, chopped
  • Dressing:
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons white wine vinegar or sherry vinegar
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon fresh chopped thyme)
Instructions:
  • In a large bowl, toss together the beans, tomatoes, and onions until well mixed.
  • Prepare the dressing by combining all ingredients in a jar, then shake vigorously until smooth. Drizzle the dressing over the beans, tomatoes, and onions. Optionally, refrigerate the salad for up to six hours before serving.
  • Gently fold in the chopped eggs and fresh parsley right before serving.

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