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Chickpea Salad with Herb Vinaigrette

1 cup dried chickpeas
2 medium tomatoes, skinned
1 red onion, sliced into fine rings

5 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 clove garlic, crushed
1 Tbsp each finely chopped fresh flat-leaf parsley, thyme, and rosemary
1/2 tsp sugar
salt and ground black pepper

Soak the chickpeas in cold water overnight. Drain, then cook in plenty of boiling salted water until tender, about 1 hour. Drain and refresh under cold water.

Halve the tomatoes, remove the seeds, and chop finely. Combine the chickpeas, tomato, and onion.

Combine all of the vinaigrette ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and mix until the ingredients are combined and well coated with the dressing.

Serve at room temperature.

Serves 4-6 as an accompaniment

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