Monday, August 16, 2010
This is one of our favorite salads to have when tomatoes and cucumbers are at their peak. Plus it comes together in minutes! I got the recipe from a Better Homes and Gardens magazine several years ago.
3 cups coarsely chopped tomatoes (about 4 medium)
1 15-oz can chickpeas (also known as garbanzo beans), or 2 cups cooked, rinsed and drained
1/2 of a large cucumber, peeled, quartered, and sliced (about 1 cup)
1 cup chopped green pepper
1 cup snipped fresh cilantro
1/4 cup finely chopped onion
1/ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1 clove garlic, minced
1/8 teaspoon sugar
In a bowl, combine the tomatoes, chickpeas, cucumber, green pepper, cilantro, and onion. Set aside. In a small bowl or jar with a lid, combine the oil, vinegar, salt, garlic, and sugar and mix (or shake) well. Pour over the vegetables and lightly toss to coat. Cover and chill for a couple of hours and serve. Makes 8-10 servings.
I'm linking up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Bedlam and Beauty.