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.
prep time20 Min
methodNo-Cook or Other
Ingredients For chickpea, tomato and mushroom salad
1 1/2 c
cherry tomatoes, halved (about a pint or so)
2 - 3
green onions, thin sliced
onion, small diced
fresh basil, chopped
white wine vinegar
hot pepper sauce, to suit your taste (i used tabasco)
salt, to taste
How To Make chickpea, tomato and mushroom salad
Combine chickpeas, tomatoes, green onions, onion, mushrooms and basil together in a medium bowl.
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.
Best if allowed to set for 2 hours before serving.
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