Hearts of Palm and Chickpea Salad Recipe #175851
Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make.
10 min | 10 min prep
SERVES 4
- 1 (15 ounce) can chickpeas, rinsed and drained (aka garbanzo beans)
- 1 (16 ounce) can hearts of palm, drained, and sliced into small pieces
- 2 plum tomatoes, seeded and diced
- 1/2 red onion, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- salt and pepper
- Prep and combine first four ingredients.
- In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
- Season with salt and pepper.
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5 stars