CHICKPEA, TOMATO, AND PICKLED RED ONION SALAD

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Chickpea, Tomato, and Pickled Red Onion Salad image

Number Of Ingredients 8

1 cup Pickled Red Onions or 1 red onion, pickled
1 (15-ounce) can garbanzo beans, , drained and rinsed
3 medium tomatoes, seeded and finely diced
2 teaspoons red wine vinegar
1/2 teaspoon salt, or to taste
1 tablespoon olive oil
Freshly ground black pepper, to taste
1/4 cup , crumbled queso, fresco (fresh Mexican cheese)

Steps:

  • Prepare the pickled red onion and let marinate at least 1 hour. Reserve in a small bowl. In a large bowl combine the chickpeas, tomatoes, vinegar, salt, olive oil, and pepper. Drain the onions and add to the salad along with the crumbled cheese. Toss gently to mix. Serve cold or at room temperature.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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