Heirloom Tomato & Chickpea Salad
1 can chickpeas, drained and rinsed well
1/4 pound heirloom tomatoes
1 tablespoon apple cider vinegar
1/3 cup olive oil
1/4 teaspoon pink salt, or to taste
1/8 teaspoon freshly ground black pepper
1-2 tablespoons dried or fresh parsley
2 garlic cloves, minced
After draining the chickpeas and rinsing them and cleaning the tomatoes, make sure they are all dry before adding them to the bowl you will use for the salad.
Chop the tomatoes into quarters.
At the bottom of the bowl, pour the vinegar then whisk in the oil. Add the salt, pepper and herbs.
Add the tomatoes and chickpeas and stir well to combine all of the oil and vinegar into the vegetables. Taste to adjust any oil, vinegar or seasonings to your preference.
Serve alongside fish or meat, especially grilled foods which this salad complements so well.
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