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Chickpea, Tomato
and Olive Salad with Lemon Basil Vinaigrette
I use the whole tomatoes as opposed to diced in
this recipe because I think they work better esthetically in larger
pieces. However, in a pinch, you can use diced. Also, when draining
the tomatoes you should know that they seem to have a bottomless
well of juice. (And chickpeas and garbanzo beans are the same thing,
they just seem to be called by different names in different areas.)
One
15-ounce can chickpeas/garbanzo beans
One 28-ounce (or two 14.5-ounce)
can whole peeled
tomatoes
One 6-ounce can whole pitted black
olive |
Vinaigrette:
1/2 cup olive oil
1/4 cup rice vinegar
1 tablespoon bottled lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon salt |
Rinse and drain the chickpeas, then empty them
into a medium-sized mixing bowl. Drain the tomatoes, slice them
into fairly good-sized chunks (basically into quarters) and add
them to the bowl. Drain the olives and then slice them in half before
adding to the bowl. Toss together.
For vinaigrette, combine olive oil, vinegar, lemon
juice, basil, oregano, and salt, and mix well. Pour out tomato juice
that may have accumulated in mixing bowl, then add vinaigrette and
toss to coat.
Serves 6
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