Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | Coarsely chopped tomato |
4½ tablespoon | Red wine vinegar |
1 cup | Cooked or canned (drained |
\N \N | And rinsed) chickpeas |
½ teaspoon | Salt (optional) |
1 tablespoon | Dijon mustard |
¾ cup | Coarsely chopped Vidalia1/4 |
\N teaspoon | Pepper |
\N \N | Onion |
¼ cup | Chopped fresh basil |
WHOLESOME HARVEST, GELLER
In a large bowl, toss the tomato, chickpeas, onion, and basil.
In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour over the salad and toss. Serve immediately or refrigerate several hours to chill and blend flavors before serving.
From: "Hayes Theiling Dorton, MPL Corporation" <hayes@...> Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV