Vegetables > Vidalia Onion Recipes >
| | Tomato, Vidalia Onion, and Chickpea Salad
3 cups of coarsely chopped tomato
4 1/2 tablespoons of red wine vinegar
1 cup of cooked or canned (drained & rinsed) chickpeas
1/2 teaspoon of salt (optional)
1 tablespoon of Dijon mustard
3/4 cup of coarsely chopped Vidalia onion
1/4 teaspoon of pepper
1/4 cup of chopped fresh basil
In a large bowl, toss the tomato, chickpeas, onion, and basil. In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour over the salad and toss. Serve immediately or refrigerate several hours to chill and blend flavors before serving.
From: "Hayes Theiling Dorton, MPL Corporation" Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip |
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