Tomato~ vidalia onion~ & chickpea salad
1 Servings
| Quantity | 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
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