Ingredients
28ozchickpeas, garbanzo beans,rinsed and drained about 3 cups
7ozgrape tomatoes,quartered or cherry, Roma, vine-ripened tomatoes
½cuproughly chopped flat-leaf parsley,fresh and crisp leaves if possible
¼cupred onion,finely chopped
4tbspextra virgin olive oil
3tbsplemon juice,from 1-2 lemons
2cloves garlic,minced
½tspdried oregano
⅛tspdried parsley
½tspkosher salt
½tspfreshly cracked black pepper
pinch of cayenne pepper,optional
28 3oz28 800g canned chickpeas (garbanzo beans), rinsed and drained (about 3 cups)
7ozgrape tomatoes (200g, quartered (or cherry, Roma, vine-ripened tomatoes))
1/2cuproughly chopped flat-leaf parsley (fresh and crisp leaves if possible)
1/4cupred onion (finely chopped)
4tablespoonsextra virgin olive oil
3tablespoonslemon juice, ((from 1-2 lemons))
2clovesgarlic (minced)
1/2teaspoondried oregano
1/8teaspoondried parsley
1/2teaspoonkosher salt
1/2teaspoonfreshly cracked black pepper
pinch of cayenne pepper (optional)
Preparation
Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
Serve immediately.
Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
Serve immediately.
