Servings | 6 |
---|---|
Preparation Time | 2 Hours, 10 Minutes |
Cook Time | 0 Minutes |
Total Time | 2 Hours, 10 Minutes |
Difficulty | Easy |
Main Ingredient | Tomatoes; Chickpeas |
Category | Fruit; Beans & Legumes |
Meal | Lunch; Dinner |
Type | Appetizer; Side Dish |
Subtype | Salad |
Diet |
1 can chickpeas, drained and rinsed
1 cup chopped parsley
4 tomatoes, roughly chopped
1 cup chopped cucumber
6 green onions, sliced
1 cup Swiss cheese, cubed
1/3 cup olive oil
3 tablespoons white wine vinegar
1 clove garlic, crushed
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
Cayenne pepper to taste
Combine the chickpeas, parsley, tomatoes, cucumber, green onions, and Swiss cheese in a large salad bowl.
In a separate bowl, whisk together the olive oil, white wine vinegar, garlic, dried tarragon, dry mustard, and cayenne pepper. Pour this dressing over the salad and toss gently to evenly coat.
Add salt and pepper to taste.
Cover and refrigerate for 2 hours to marinate and serve chilled.
Calories: 309 cal
Total fat: 18g
Saturated fat: 5g
Cholesterol: 17mg
Sodium: 510mg
Carbohydrate: 27g
Fiber: 6g
Protein: 11g