Chickpea and Tomato Salad

Mix canned chickpeas with tomatoes, onion, hard-cooked eggs, and a basic vinaigrette for an amazingly fresh-tasting salad. Prep Time: about 25 minutes. Notes: Salad may be made up to 6 hours ahead; cover, chill, and toss with dressing just before serving.

Yield: Makes 6 to 8 servings

Ingredients

• 2  cans (15 oz. each) unsalted chickpeas, drained and rinsed
• 4  tomatoes (2 lb. total), rinsed, cored, and chopped
• 4  hard-cooked large eggs, shelled and chopped
• 2  cups  chopped sweet onion
• 2/3  cup  extra-virgin olive oil
• 6  tablespoons  sherry vinegar
• 1  teaspoon  coarse salt
• Freshly ground pepper
• Chopped parsley (optional)

Preparation

1. In a large bowl, mix chickpeas, tomatoes, eggs, and onion.

2. In a medium bowl or jar, combine olive oil, vinegar, and salt.

3. Shortly before serving, whisk or shake oil mixture well. Pour over chickpea mixture. Stir, adding salt and pepper to taste. Garnish with parsley if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

310 (70% from fat)

Protein:

8.4g

Fat:

24g (sat 3.6)

Carbohydrate:

19g

Fiber:

4.8g

Sodium:

347mg

Cholesterol:

106mg