Chickpea and Hearts of Palm Salad

Chickpea and Hearts of Palm Salad
Photo by Howard L. Puckett

Ingredients

  • 1/3 cup (about 1 1/2 ounces) diced provolone cheese
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon olive oil
  • 1 cup drained canned chickpeas (garbanzo beans)
  • 1 tablespoon minced fresh parsley
  • ¼ cup finely chopped red onion
  • 1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices
  • + 9 more ingredients
    • 1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • 1/3 cup (about 1 1/2 ounces) diced provolone cheese
    • 1 cup drained canned chickpeas (garbanzo beans)
    • 1 teaspoon olive oil
    • ½ cup chopped plum tomato
    • ½ cup chopped plum tomato
    • ¼ cup finely chopped red onion

Combine the first 5 ingredients in a medium bowl. Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network