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.
Sunset JULY 2006
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.
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