Nutty chickpeas are tossed with black olives, red onion, tomatoes and a basil vinaigrette for a flavorful and easy-to-make summer side dish.
- For Salad:
- 5 cups cooked garbanzo beans (chickpeas) -- if using canned beans, drain and rinse
- 1 red (Spanish) onion, finely chopped
- 2/3 cup pitted black olives, chopped
- 1/2 cup chopped parsley
- 2 tomatoes, finely diced
- For Basil Vinaigrette:
- 1 garlic clove
- 1 tablespoon Dijon Mustard
- 1/4 cup red wine vinegar
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/4 cup finely chopped basil leaves
TO MAKE SALAD: Combine all salad ingredients in a bowl.
TO MAKE BASIL VINAIGRETTE: Combine garlic, mustard, vinegar and pepper in a bowl. Whisk well, then add oil in a slow stream. Whisk constantly until mixture thickens. Stir in the basil. Gently toss dressing with salad.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
385 calories; 19g total fat; 0mg cholesterol; 198mg sodium; 43g carbohydrates; 11g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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