Tomato~ vidalia onion~ & chickpea salad

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


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

Similar recipes