Prep 10 mins
Cook 0 mins
Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make.
- 1 (15 ounce) can chickpeas, rinsed and drained (aka garbanzo beans)
- 1 (16 ounce) can hearts of palm, drained, and sliced into small pieces
- 2 plum tomatoes, seeded and diced
- 1⁄2 red onion, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- salt and pepper
- Prep and combine first four ingredients.
- In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
- Season with salt and pepper.
Still trying to use our bountiful garden harvest -- this time plum tomatoes. This was refreshing and very complementary to our left-over London broil and mashed potatoes. I used a slice of Vidalia onion, since I had no red onion; celery seed - no celery, plus a spoon of feta. Looks like it should be even more flavorful tomorow. Chopped kalamatas and/or fresh shoots could be tasty. Thanks, GourmetGrad, for posting.
This recipe has a delicious combination of flavors. The longer the salad sits, the more the flavors are intergrated. A very easy, tasty, and very eye appealing. The fresh parsley is a must! Thank you so much for sharing this recipe. I will use it again!
Quick. Easy. Could use a can of black olives. Nothing fancy. I used dried parsley. Fresh would have kept it less soggy or "absorbed liquid looking". Good. I'd make it again for lunch in a pinch. Hubby didn't like it, though.