Chickpea and Tomato Salad

Rachel Weill
Mix canned chickpeas with tomatoes, onion, hard-cooked eggs, and a basic vinaigrette for an amazingly fresh-tasting salad. Prep Time: about 25 minutes. Notes: Salad may be made up to 6 hours ahead; cover, chill, and toss with dressing just before serving.

Yield:

Makes 6 to 8 servings

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 70 %
Protein 8.4 g
Fat 24 g
Satfat 3.6 g
Carbohydrate 19 g
Fiber 4.8 g
Sodium 347 mg
Cholesterol 106 mg

Ingredients

2 cans (15 oz. each) unsalted chickpeas, drained and rinsed
4 tomatoes (2 lb. total), rinsed, cored, and chopped
4 hard-cooked large eggs, shelled and chopped
2 cups chopped sweet onion
2/3 cup extra-virgin olive oil
6 tablespoons sherry vinegar
1 teaspoon coarse salt
Freshly ground pepper
Chopped parsley (optional)

Preparation

1. In a large bowl, mix chickpeas, tomatoes, eggs, and onion.

2. In a medium bowl or jar, combine olive oil, vinegar, and salt.

3. Shortly before serving, whisk or shake oil mixture well. Pour over chickpea mixture. Stir, adding salt and pepper to taste. Garnish with parsley if you like.

Note: Nutritional analysis is per serving.

Note:

July 2006