Tomato, Vidalia Onion, & Chickpea Salad
Yield
1 servingsPrep
15 minCook
?Ready
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
tomatoes
coarsely chopped |
|
| 4 ½ | tablespoons |
red wine vinegar
|
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked or canned, drained and rinsed |
|
| ½ | teaspoon |
salt
optional |
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
onions
coarsely chopped |
|
| ¼ | cup |
basil
chopped, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
tomatoes
coarsely chopped |
|
| 68 | ml |
red wine vinegar
|
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked or canned, drained and rinsed |
|
| 2.5 | ml |
salt
optional |
|
| 15 | ml |
dijon mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
onions
coarsely chopped |
|
| 59 | ml |
basil
chopped, fresh |
*
|
Directions
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.
