Chickpea Salad

  • 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
  • 2 cups of chopped onion
  • 2/3 cup extra-virgin olive oil
  • 6 Tbsp of vinegar
  • 1 teaspoon salt
  • Freshly ground pepper
  • Chopped parsley for garnish


Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.

Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper.

Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.

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