Tomato Vidalia Onion Chickpea Salad Recipes

Steps:

• Mix together vegetables and chickpeas in a salad bowl.
• In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper.
• Pour over salad and toss.
• Add Parmesan and toss again.
• Serve.

Steps:

• In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
• Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

Steps:

• Drain chickpeas and rinse in a strainer to remove the starch. Place in a large bowl.
• Chop the basil and cut the tomatoes in half. Add to the bowl and combine with the chickpeas.
• Add remaining ingredients to the bowl. Stir to combine well.
• Refrigerate for 30 minutes before serving. Serve cold.

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Steps:

• Soak onion in salted cold water while preparing other ingredients, about 30 minutes.
• Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick.
• Thin with hot water, a tablespoon at a time, just so the mixture can be spooned.
• (It will thin further when tossed with tomatoes).
• Season to taste with salt and pepper.
• Toss onion, tomatoes and parsley with dressing.
• Taste, adjust the seasonings and serve over lettuce leaves.

Steps:

• Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
• Dressing: Whisk together oil, vinegar, garlic and seasonings.
• Toss dressing with salad ingredients.
• Cover and refrigerate for several hours.

Steps:

• Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

Steps:

• Mix all ingredients together and let marinate 20 minutes at room temperature.