Hearts of Palm and Chickpea Salad
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
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
-
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.
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.