Photo: Howard L. Puckett; Styling: Jan Gautro
4 servings (serving size: about 3/4 cup)

This salad holds up well and would make a good take-to-work lunch. For a bruschetta topping, omit the chickpeas and finely chop the remaining elements.

How to Make It

Step 1

Combine the first 5 ingredients in a medium bowl.

Step 2

Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.

You May Like

Ratings & Reviews

Heidelind1's Review

August 27, 2014
If I had everything on hand then yes, totally worth making. But since it's not super likely that I'd have hearts of Palm going bad, probably won't make it again.

veryslowcook's Review

August 13, 2012
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.

GoBears's Review

July 29, 2009
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!