In addition to finding an excuse to post my tomato vinaigrette, I created this recipe to make “meatless Monday” more bearable for my carnivorous instincts. To accomplish this, I considered textural variety as great a priority as taste. The almost meaty chickpeas combined with the crunch of fresh carrot and celery hit the mark.
Try the vinaigrette on green salads as well. It’s particularly wonderful on a salad of lettuce, tomato and crispy bacon!
Time: 15 minutes
Serves: 4
Ingredients:
2 14-ounce cans chickpeas – rinsed and drained 8 cocktail tomatoes – seven diced & one reserved 1 stalk celery – diced 1 carrot – peeled and diced ¼ red onion – diced 1 hot pepper – finely diced 3 tablespoons parsley – chopped 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 clove garlic – finely chopped or grated ¼ teaspoon kosher salt ⅛ teaspoon – fresh ground black pepperPreparation:
Place the chickpeas, tomatoes, celery, carrot, onion, pepper and parsley in a suitable bowl.
Put the reserved tomato, olive oil, vinegar, garlic, salt and pepper in a blender, blending on high until combined.
Pour the vinaigrette over the chickpea mixture, toss and serve.