Easy Tomato and Chickpea Salad
An easy and quick salad made from fresh tomatoes, chickpeas, lots of fresh parsley and scallions. Dressed with balsamic, lemon, chili flakes and olive oil, this fresh take on salad is delicious and filling.
Materials
- ¼-½ red onion, thinly sliced
- 11 ounces (320 g) small tomatoes, sliced in half or quarters, if larger
- 15 ounce (425 g) chickpeas (garbanzo), canned or cooked fresh, drained and rinsed
- 1 cup flat-leaf parsley leaves, coarsely chopped
- 2 scallions, thinly sliced
- zest of ½ large lemon
- juice of ½ lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar (or any other vinegar you prefer)
- ¼ tsp chili flakes, or to taste (omit if desired)
- salt, to taste
- pepper, to taste
Instructions
- Place sliced onions in sieve or small colander. Place in a bowl of ice water. (This will help lessen the onion's strong "bite". This step is optional.) Leave to soak for 5-10 minutes.
- In a large bowl, combine remaining ingredients. Drain onions well and add to bowl. Toss everything together. Taste for seasoning and adjust salt, pepper or acidity, if needed. Serve immediately.
Notes
-any soft herb could be used here: basil, cilantro, dill, thai basil, marjoram. Combine two or more, if you like!
-adding a soft, salty cheese would be delicious such as feta, mozzarella or halloumi
-recipe adapted from Deliciously Ella, the app. Available on the app store for iphone or ipad only, as of 2/20/21.