Tomato & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • good quality olive oil
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • kosher salt
  • 2 pints grape tomatoes, quartered
  • ¼ cup fresh flat-leaf parsley, fine choppedVinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • kosher salt and freshly ground black pepper
  • 2 teaspoons ground cumin
Instructions
  1. Heat oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and spread out into a single layer. Cook until lightly browned on the bottom. Season with salt, give a good stir.
  2. While the chickpeas are cooking, make the vinaigrette in a large bowl. Whisk the oil, vinegar, shallot, and season with salt and pepper to taste. Add tomatoes and parsley to bowl with vinaigrette. Stir to combine well. Taste and adjust seasonings accordingly.
  3. Remove chickpeas from the heat, add to large bowl, add the cumin, and toss to coat.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/tomato-chickpea-salad/