Jun 1, 2009

Chickpeas and Tomato Salad with Basil Mustard Dressing

Salads are my favorite think to eat. If I don't have salad one day well.......it's not a good day.
This chickpeas salad it's delicious, crunchy and packed with proteins. A great choice for lunch.

Can of chickpeas (garbanzo beans) rinsed and drain 1 (19 oz)
Tomatoes cubed 3 (large) or you can use cherry tomatoes halved(equivalent to 3 large tomatoes)
Thinly sliced celery 1/2 cup
Diced red pepper 3/4 cup ( about 1 medium)
Shallot finely chopped 1 (optional)
salt 1/4 tsp (or to suit your taste)

Basil mustard dressing

Olive oil 2 tbsp
White vinegar 2 tbsp
Chopped fresh parsley 2 1/2 tbsp
Chopped fresh basil 2 tbsp
Dry mustard 1/4 tsp.

Rinse and drain the chickpeas well. Dice the shallot finely , diced the red pepper and the celery. Put everything in a medium bowl.

Toss them together.
In a small bowl combine all the ingredients for the dressing. Season with salt if desired. Stir well. Pour over salad and toss well.

Refrigerate for 2 hours for the flavors to blend.
This salad keeps in refrigerator for 3 days


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