| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Coarsely chopped tomato |
| 4 1/2 |
tb |
Red wine vinegar |
| 1 |
c |
Cooked or canned (drained |
|
|
And rinsed) chickpeas |
| 1/2 |
ts |
Salt (optional) |
| 1 |
tb |
Dijon mustard |
| 3/4 |
c |
Coarsely chopped Vidalia1/4 |
|
ts |
Pepper |
|
|
Onion |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
WHOLESOME HARVEST, GELLER
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, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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