Cherry Chick Pea Salad With Sun Dried Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This easy to put together and quick to make salad is delicious as a side dish with an unexpected zing. Enjoy! Ingredients:
2 cups cooked or canned chickpeas (garbanzo beans) |
1/2 medium red onion, finely chopped |
7 to 9 sun dried tomato halves - preferably non sulphured and unsalted |
1/4 cup dried cherries (tart sugar sweetened are my favorite) |
1 t agave syrup (or honey) |
2 t apple cider vinegar |
1 t balsamic vinegar (try a raspberry balsamic) |
2 t oil (i use a gmo free canola oil because it lacks a strong taste - for a healthier dish use extra virgin olive oil or flax oil |
sea salt to taste |
Directions:
1. Cut up sun dried tomatoes into very small chunks using kitchen snips. Pour 1 cup of boiling water over the tomatoes and let sit for 15 minutes. Drain.
2. Add the cherries, agave, oil, and the vinegars - stir very well and let sit for about 10 minutes.
3. Add the onion and the chickpeas, stir well, cover and let sit for a minimum of 30 minutes to let the flavors mingle.
4. Before serving stir very well.
|
|