Hearts of Palm and Chickpea Salad

Submitted by GourmetGradStudent

"Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make."

 

• 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

1. Prep and combine first four ingredients.
2. In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
3. Season with salt and pepper.

Reviews

[NurseJaney]

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.

 

[Miss Annie]

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!

 

[Food Snob in Israel]

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.