Ingredients
2 large tomatoes
1 cup chickpeas, cooked
1/4 cup red onions, finely chopped
2 Tbsp. fresh cilantro, chopped
2 Tbsp. olive oil
2 Tbsp. lemon juice Salt and peppe
1 cup chickpeas, cooked
1/4 cup red onions, finely chopped
2 Tbsp. fresh cilantro, chopped
2 Tbsp. olive oil
2 Tbsp. lemon juice Salt and peppe
Method
- Finely chop the tomatoes.
- If the chickpeas are canned,
- rinse them with hot water. If frozen, soak in hot water. If dry rinse and boil 1 cup of chickpeas to 5 cups of water.
- Cook until the chickpeas are soft.
- Drain and set aside to cool.
- In a bowl, toss chickpeas, tomatoes, onions, cilantro, olive oil, and lemon juice.
- Season with salt and pepper to taste.
- Cover securely and refrigerate to combine the flavors before serving.
Chef?s note:
-You can serve a dressing of tomato juice, lemon juice, and olive oil as a condiment to many main dishes.
- If the chickpeas are canned,
- rinse them with hot water. If frozen, soak in hot water. If dry rinse and boil 1 cup of chickpeas to 5 cups of water.
- Cook until the chickpeas are soft.
- Drain and set aside to cool.
- In a bowl, toss chickpeas, tomatoes, onions, cilantro, olive oil, and lemon juice.
- Season with salt and pepper to taste.
- Cover securely and refrigerate to combine the flavors before serving.
Chef?s note:
-You can serve a dressing of tomato juice, lemon juice, and olive oil as a condiment to many main dishes.
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