Chickpea Tomato Salad
This Chickpea Tomato Salad is a fresh, hearty, and flavorful dish that’s perfect for meal prep, potlucks, or a light lunch. Easy to make and packed with vibrant ingredients.
Servings: 6
Ingredients
- 4 cups green beans cut into 1 inch pieces
- 1 can 15 oz chick peas (also called garbanzo beans)
- 1 can 15 oz white navy beans (or northern beans)
- 3 tomatoes seeded and chopped
- 1 shallot sliced
- 1 garlic clove minced
- 1 celery stalk minced
- ¼ cup roasted red pepper julienned
- ¼ cup olive oil or sunflower oil
- 1 Tablespoon sherry vinegar red wine vinegar
- 2 teaspoons sugar or honey
- 1 teaspoon dry mustard
- salt pepper
- 1 Tablespoon fresh parsley minced
- 1 Tablespoon green onions sliced
Instructions
- Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately.
- Meanwhile, rinse the canned beans until the water runs clear.
- Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl.
- Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the salad along with the fresh herbs. Season with salt and pepper. Mix gently to combine.
- Store the salad in the refrigerator. The salad can be served cold or at room temperature. You can make the salad ahead of time and flavors will only get better as the salad has more time to marinate and the flavors all meld together.
