Chickpea and Hearts of Palm Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad holds up well and would make a good take-to-work lunch. For a bruschetta topping, omit the chickpeas and finely chop the remaining elements. Ingredients:
1 cup drained canned chickpeas (garbanzo beans) |
1/2 cup chopped plum tomato |
1/3 cup (about 1 1/2 ounces) diced provolone cheese |
1/4 cup finely chopped red onion |
1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices |
1 tablespoon minced fresh parsley |
2 tablespoons red wine vinegar |
1 teaspoon olive oil |
Directions:
1. Combine the first 5 ingredients in a medium bowl.
2. Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.
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