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Chickpea and Tomato Salad
Ingredients
  • 2 15- ounce cans garbanzo beans ( chickpeas), drained and rinsed, or 3 cups cooked chickpeas
  • 4 tomatoes (about 2 pounds), cored and chopped
  • 4 large hard boiled eggs, peeled and chopped
  • 1 cup red onion, green onion, or sweet yellow onion, chopped
  • 2 tablespoons fresh parsley, chopped
  • subheading: Dressing:
  • ½ cup extra virgin olive oil
  • 4 tablespoons white wine vinegar or sherry vinegar
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Italian seasoning (or ½ teaspoon dry thyme or a teaspoon fresh chopped thyme)
  • ½ tspfiahsauce
Note: Ingredients may have been altered from the original.
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