Nice change of pace for a salad. I used the whole can of chickpeas, added a little fresh basil in with the parsley, added some cucumber, and used feta instead of provolone. Made 50% more dressing because of the extra ingredients I added. Good flavors and quick to make. Goes well with some sort of bread product.
I've been making this salad since I first saw it in Cooking Light several years back. It is a staple for me! I usually don't have hearts of palm on hand, so I often omit them. I use red bell pepper instead of tomato, and cut the vinegar in half. So yummy!
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