Tomato, Vidalia Onion, And Chickpea Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Fatfree, July | 1 | Servings | ||
INGREDIENTS
| 3 | c | Coarsely chopped tomato |
| 4 1/2 | T | Red wine vinegar |
| 1 | c | Cooked or canned, drained |
| And rinsed) chickpeas, And rinsed chickpeas | ||
| 1/2 | t | Salt, optional |
| 1 | T | Dijon mustard |
| 3/4 | c | Coarsely chopped Vidalia1/4 |
| t | Pepper | |
| Onion | ||
| 1/4 | c | Chopped fresh basil |
| 1994 | matted by Sue Smith, S.Smith34 TXFT40A@Prodigy.com using |
INSTRUCTIONS
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. From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com> Fatfree Digest [Volume 9 Issue 20] July 11, MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 57
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 3034.6mg
Potassium: 2378.1mg
Carbohydrates: 80.6g
Fiber: 26.4g
Sugar: 22.6g
Protein: 23g