Sisters for Yah |
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SALAD
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Chickpea Salad |
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by Sister Liz F. |
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IN A LARGE BOWL TOSS TOGETHER:
3 cups coarsely chopped tomatoes (4 med, or 20-oz. cherry tomatoes cut in half or thirds) 1 15-oz. can garbanzo beans (chickpeas) Rinsed well and drained 1/2 large cucumber (about 1 cup) quartered and sliced (peel if desired) 1 cup chopped green (red, yellow or orange) sweet bell peppers 1/2 cup snipped cilantro leaves (snipped into small pieces) 1/4 cup finely chopped onion (food processor works good) SET ASIDE. FOR DRESSING: In a screw-top jar, combine the following; 1/4 cup olive oil 3 Tbsp. red wine vinegar (or lemon juice) 1 tsp. coarse kosher salt 1 clove garlic, minced 1/4 tsp. sugar COVER AND SHAKE WELL POUR OVER VEGETABLES AND TOSS TO COAT COVER AND CHILL 4 - 24 HOURS LET SIT 15 MINUTES AT ROOM TEMP BEFORE SERVING. |
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