Chickpea (Garbanzo Bean) and Tomato Salad (photo)

Chickpea (Garbanzo Bean) and Tomato Salad

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  • Prep: 20 minutes
  • Yield: Serves 6-8.

Ingredients

  • 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
  • 4 tomatoes (about 2 lbs.), cored and chopped
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety)
  • 2/3 cup extra-virgin olive oil
  • 6 Tbsp of white wine vinegar or sherry vinegar
  • 1 teaspoon salt
  • Freshly ground pepper
  • Chopped parsley for garnish

Method

1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.

2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.

You can chill the undressed salad up to six hours, until ready to serve.