Chickpea and Tomato Salad

Chickpea and Tomato Salad
Photo by Rachel Weill


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

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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