Chickpea and Tomato Salad

Name: Chickpea and Tomato Salad
Yield: 4 to 6 servings
Ingredients: One 20-ounce can chickpeas, drained and rinsed; 1 1/2pounds flavorful ripe tomatoes, diced; Juice of 1/2 to 1 lemon, or to taste; 1 tablespoon extra-virgin olive oil; Thinly shredded lettuce, as desired; Freshly ground pepper to taste

December 9, 2011

The shape, texture, and unique flavor of chickpeas make them a perfect salad ingredient. I will often add chickpeas to a salad when the meal’s main dish is on the lighter side. See the menu accompanying Pasta with Asparagus (page 67).

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