It’s funny how our tastes change as we get older. Up until about a year ago I hated chickpeas, just couldn’t stand them. Something about their texture, I think, was offputting to me. Then a while back I tried them in a dish and discovered that I actually liked them! They’re still not my favorite bean, but there are some things I really like them in, such as this salad.
Even though it’s been cold and rainy here the past few days, I’m still stubbornly making salads! I refuse to let summer be over yet. Whatever your weather is, I think you’ll enjoy this recipe too. And since the tomatoes are just as a big a star in this salad as the chickpeas, I definitely recommend using the best ones you can find. I’m sure many of you have tomatoes coming out of your garden that would be perfect in this 🙂
Chickpea Tomato Salad
- 1 can chickpeas, drained and rinsed
- 1 lb of fresh tomatoes, seeded and chopped
- 2 boiled eggs, chopped
- 1 cup sweet onion, diced
- 1/3 cup olive oil
- 3 Tb white wine vinegar
- 1/2 tsp salt
- 1 tsp honey
- chopped fresh parsley to taste
- freshly ground black pepper to taste
In a medium sized bowl, combine the chickpeas, tomatoes, eggs, and sweet onion. Whisk together the remaining ingredients and pour over top. Stir to combine. Chill before serving.