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1 servings
suggest servings
| 3 | cups | tomato | coarsely chopped |
| 4 1/2 | tablespoons | red wine vinegar | |
| 1 | cup | chickpeas (garbanzo beans) | cooked or canned, drained and rinsed |
| 1/2 | teaspoon | salt | optional |
| 1 | tablespoon | dijon mustard | |
| 1/4 | teaspoon | black pepper | |
| 3/4 | cup | onion | coarsely chopped |
| 1/4 | cup | basil | chopped, fresh |
In a large bowl, toss the tomato, chickpeas, onion, and basil.
In a small bowl, stir together the vinegar, mustard, salt, and pepper.
Pour over the salad and toss.
Serve immediately or refrigerate several hours to chill and blend flavors before serving.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2104mg | 88% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 20.0g | 79% |
| Sugars 19.0g | |
| Protein 19.0g | 37% |
| Vitamin A | 91% | Vitamin C | 145% | |
| Calcium | 17% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....
This recipe sounds delicious and I will try it today
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