This Mediterranean-inspired salad can be made a day or two in advance. Pair it with a grilled butterflied pork tenderloin, sliced oranges and warm flour tortillas.

Herbed Chickpea Salad

1 (16-ounce) can garbanzo beans (or chickpeas), drained and rinsed
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard

1. In medium bowl, stir together beans, parsley, tomato and olives.
2. In a small bowl, whisk together remaining ingredients until well blended.
3. Toss dressing well with beans. Cover and refrigerate until serving.

Serves 6.

Recipe provided courtesy of Pork: The Other White Meat.