Hearts of Palm and Chickpea Salad

"Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make."
 
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Ready In:
10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
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RECIPE SUBMITTED BY

I'm a graduate student who loves to cook. Zaar has been a great excuse for me to procrastinate and I don't think that'll change before I finish my degree.
 
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