Chickpea and Tomato Salad Recipe

Name: Chickpea and Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 8
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 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon fresh chopped thyme)

Fresh summer tomatoes, garbanzo beans (chickpeas), hard boiled eggs, onions, and parsley, tossed with a light vinaigrette—here are the makings of a surprisingly delicious summer salad!

I particularly love the balance in the salad - the acidity of the tomatoes and vinegar with the sweetness of the onions, the parsley which supplies a bitter, the salt, the olive oil, and the protein from the beans and eggs.

It's a complete, light meal in itself.

Chickpea and Tomato Salad

Prep Time 20 mins

Total Time 20 mins

Servings 6 to 8 servings

If you really want to take the dressing up a notch, add 4 minced anchovies (salted, canned) to the mix. The dressing will not taste like anchovies, but the addition will make everything taste better.

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 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon fresh chopped thyme)

Combine the garbanzo beans, tomatoes, and onions in a large bowl.
Put the dressing ingredients into a small jar, close the lid and shake until the dressing is emulsified. Pour over beans, tomatoes and onions.

You can chill the undressed salad up to six hours, until ready to serve.
When ready to serve, gently stir in the chopped eggs and parsley.

Links:

The Five Tastes - explanation in the Wikipedia

Tomato Garbanzo Bean Onion Salad — Elise Bauer

Nutrition Facts (per serving)
363	Calories
19g	Fat
36g	Carbs
14g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	363
% Daily Value*
Total Fat 19g	25%
Saturated Fat 3g	15%
Cholesterol 93mg	31%
Sodium 326mg	14%
Total Carbohydrate 36g	13%
Dietary Fiber 10g	34%
Total Sugars 9g
Protein 14g
Vitamin C 14mg	72%
Calcium 84mg	6%
Iron 4mg	21%
Potassium 583mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.