Chick Pea Tomato Salad
Ingredients:
2 cans garbanzo beans, well rinsed and drained
1 T + 3 T red wine vinegar
2 tsp. fresh lemon juice
2 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 cup Kalamata olives, sliced into lengthwise slivers
3/4 cup chopped red onion (about half of a large red onion)
5 T best quality extra virgin olive oil
1/2 cup chopped fresh basil (or more)
1/4 cup chopped parsley (or more)
salt and fresh ground black pepper to taste
Directions:
2 cans garbanzo beans, well rinsed and drained
1 T + 3 T red wine vinegar
2 tsp. fresh lemon juice
2 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 cup Kalamata olives, sliced into lengthwise slivers
3/4 cup chopped red onion (about half of a large red onion)
5 T best quality extra virgin olive oil
1/2 cup chopped fresh basil (or more)
1/4 cup chopped parsley (or more)
salt and fresh ground black pepper to taste
Directions:
- Drain beans into colander and rinse with cold water until no more foam appears. Place in large stainless steel bowl and toss with 1 T red wine vinegar and 2 tsp. fresh lemon juice.
- Chop tomatoes and drain in a colander while you chop the onions and slice olives, then add drained tomatoes, chopped onions, and sliced olives to the bowl with the marinating beans.
- Wash and dry basil and parsley. Finely chop herbs, then add to marinating salad ingredients and gently combine.
- Put 3 T red wine vinegar in a small bowl, then whisk in olive oil until dressing is emulsified. Gently mix dressing into salad, then season to taste with salt and fresh ground black pepper. The salad can marinate at room temperature for an hour or two before serving.