Tomato Chickpea Salad
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/63/28/9/picYFoMRM.jpg)
photo by *Parsley*
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/110419/U21501885/Photo_Video_71634465801487322706918_medthumb_hor.jpg)
![photo by JustJanS](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/63/28/9/picYybgsa.jpg)
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (19 ounce) can chickpeas, drained and rinsed (garbanzos)
- 1 cup chopped fresh parsley
- 4 tomatoes, cut into large dice
- 1 cup chopped cucumber
- 6 green onions, sliced
- 1 cup cubed swiss cheese (for a change, replace Swiss cheese with feta, mozzarella, Cheddar or Monterey Jack)
-
Dressing for Tomato Chickpea Salad
- 1⁄3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 garlic clove, crushed
- 1 teaspoon dried tarragon leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon fresh ground pepper
- 1 pinch cayenne pepper
directions
- Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
- Dressing: Whisk together oil, vinegar, garlic and seasonings.
- Toss dressing with salad ingredients.
- Cover and refrigerate for several hours.
Questions & Replies
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Reviews
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Tweaks
-
this is a great recipe! I've made it on numerous occasions and everyone loves it. I made a few minor changes due to the fact I was missing some of the original ingredients, and it was such a hit I've just stuck with my version. The small changes are, substitute red wine vinegar for the white, rather than 6 green onions, use 4 shallots, I omit the tarragon, and I substitute 2tsp prepared mustard for the dry. I just wanted to mention this in case missing a few ingredients is stopping you from trying this excellent salad.
RECIPE SUBMITTED BY
BrendaM
Canada