Recipe for Tomato, Vidalia Onion, And Chickpea Salad


3 cup coarsely chopped tomato
4 1/2 tablespoon red wine vinegar
1 cup cooked or canned (drained
1 and rinsed) chickpeas
1/2 teaspoon salt (optional)
1 tablespoon dijon mustard
3/4 cup coarsely chopped vidalia1/4
1 teaspoon pepper
1 onion
1/4 cup chopped fresh basil


In a large bowl, toss the tomato, chickpeas, onion, and basil.

In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour over the salad and toss. Serve immediately or refrigerate several hours to chill and blend flavors before serving.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here