chickpea, tomato and mushroom salad

★★★★★ 3 Reviews
Kattyw avatar
By Kathy W
from Englewood, OH

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.

serves 4-6
prep time 20 Min
method No-Cook or Other

Ingredients For chickpea, tomato and mushroom salad

  • 2 can
    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
    hot pepper sauce, to suit your taste (i used tabasco)
  • dash
    paprika
  • salt, to taste
  • pinch
    sugar, optional
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How To Make chickpea, tomato and mushroom salad

  • 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.
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