Rachel Weill
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

Note: Nutritional analysis is per serving.

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