Thursday, August 3, 2017
LEMONY CHICKPEA SALAD
LEMONY CHICKPEA SALAD For Vinaigrette: ¼ cup fresh lemon juice 1 tsp. salt ¼ tsp. pepper ⅓ cup extra virgin olive oil For Salad: 2 (15.5-oz.) cans chickpeas, drained and rinsed 1 pint grape tomatoes, halved ½ medium red onion, diced 2 tbsp. chopped Italian flat leaf parsley Prepare Vinaigrette: Mix together lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified. Prepare Salad: Combine chickpeas, tomatoes, onion, and parsley in a medium bowl. Pour vinaigrette over salad and mix well. Taste and add additional salt to taste. Serve immediately.