Chickpea and Tomato Salad

Fresh summer tomatoes, garbanzo beans (chickpeas), hard boiled eggs, onions, and parsley, tossed with a light vinaigrette—here are the makings of a surprisingly delicious summer salad!

I particularly love the balance in the salad – the acidity of the tomatoes and vinegar with the sweetness of the onions, the parsley which supplies a bitter, the salt, the olive oil, and the protein from the beans and eggs. It’s a complete, light meal in itself.

Chickpea and Tomato Salad Recipe

If you really want to take the dressing up a notch, add 4 minced anchovies (salted, canned) to the mix. The dressing will not taste like anchovies, but the addition will make everything taste better.

Ingredients

• 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
• 4 tomatoes (about 2 lbs.), cored and chopped
• 4 large hard-boiled eggs, peeled and chopped
• 1 cup of chopped red onion, green onion, or sweet yellow onion
• 2 Tbsp chopped fresh parsley

Dressing:

• 1/2 cup extra-virgin olive oil
• 4 Tbsp of white wine vinegar or sherry vinegar
• 3 cloves garlic, minced (about 1 Tbsp)
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

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