Herbed Chickpea Salad
This Mediterranean-inspired salad can be made a day or two in advance.
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
- In medium bowl, stir together beans, parsley, tomato and olives.
- In a small bowl, whisk together remaining ingredients until well blended.
- Toss dressing well with beans. Cover and refrigerate until serving.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.