Chickpea and Tomato Salad

Chickpea and Tomato Salad
Photo by Rachel Weill


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

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: Nutri...

View full recipe at My Recipes


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