Tomato Chickpea Salad
Sounds like a nice salad, and the toasting of the chickpeas sounds like a good method as well. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Salad
- 2 tablespoons olive oil
- 1 can chickpeas, 15 oz, drained, rinsed, or 2 cups cooked, (Shortcut)
- 2 teaspoons ground cumin
- 2 pints cherry tomatoes, (4 cups), sliced in half
- 1/4 cup fresh parsley leaves, chopped
- salt, to taste, as desired
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar, or a lesser amount of white wine vinegar
- 1 teaspoon shallot, minced
- salt and pepper, to taste, as desired
Instructions
For the Salad
- Heat the oil in a large nonstick pan on medium heat, when hot, add the chickpeas and spread them out so there is a single layer. Let them cook for a few minutes until they are browned on the bottom.
- Stir the chickpeas and season with a pinch of salt and spread them out into a single layer again, cook for 2 minutes, stir, and spread them out again, goal is golden brown on all sides, this only takes 6 to 8 minutes.
- Remove the pan from heat, sprinkle in the cumin and stir to mix into the chickpeas. Set this aside.
For the Dressing
- In a large mixing bowl, add the oil, vinegar, shallot, a pinch of salt and pepper and whisk together.
- Add the tomatoes, chickpeas, and parsley and gently mix to coat with the dressing. Taste test and season with additional salt and pepper as desired.
- Serve as a side with any main dish. Enjoy.
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