Chickpea, Tomato and Mushroom Salad

Kathy W

By
@Kattyw

This salad has a little zip and as much heat as you like. It is quick to fix, but is best if left marinate for a couple of hours before serving. Great for lunch or dinner.

Inspired by a recipe I found in Bean Banquets.


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Comments:

Serves:

4-6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 can(s)
chickpeas, drained
1 1/2 c
cherry tomatoes, halved (about a pint or so)
2 - 3
green onions, thin sliced
1/4 c
onion, small diced
8 oz
mushrooms, sliced
1 Tbsp
fresh basil, chopped

DRESSING

1 tsp
lemon juice
1 Tbsp
white wine vinegar
2 Tbsp
olive oil
1/8 tsp
dried tarragon
dash(es)
hot pepper sauce, to suit your taste (i used tabasco)
dash(es)
paprika
salt, to taste
pinch
sugar, optional

Directions Step-By-Step

1
Combine chickpeas, tomatoes, green onions, onion, mushrooms and basil together in a medium bowl.
2
Place all of the ingredients for the dressing in a jar with a tight fitting lid. Put on the lid and shake well. Check the dressing and adjust seasoning. Pour over the chickpea mixture and stir to combine.
3
Best if allowed to set for 2 hours before serving.

About this Recipe

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tag: Quick & Easy