Chickpea Salad

Ingredients

• 300g/10.5 ounce tinned (canned) chickpeas
• 1/2 red onion, finely chopped
• 2 cloves minced garlic, minced
• 225g (1/2 lb) cherry tomatoes quartered
• 1 small bunch chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste

Steps

1. Combine the dressing ingredients in a large mixing bowl.
2. Check the dressing by tasting it, then adjust the seasoning if necessary. Salt is important for bringing out the chickpeas' flavor.
3. Wash the chickpeas and dry them to remove the can brine and prevent excess brine from diluting the salad.
4. Combine the chickpeas and quartered tomatoes by stirring them together. Taste once more and adjust the seasoning if needed.
5. Give the red onion, garlic and parsley a fine chop, then mix them into the dressing with the chickpeas and tomatoes.
6. Serve straight away, or refrigerate for 30 minutes or more so the salad chills and its flavors develop. Preparing it at least 4 hours before serving is recommended.