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Crispy Chickpeas and Tomato Salad

Crispy Chickpeas and Tomato Salad

Elite Jakob
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Course Salad

Ingredients
  

  • 3-4 cups multi color cherry tomatoes halved (stem to tip)
  • 1/4 cup chopped parsley
  • 1/2 red onion, thinly sliced
  • 1/3 cup chopped scallions
  • 1 can chickpeas, washed, drained
  • 1 Tablespoon olive oil
  • 1/2 teaspoon paprika

For the dressing:

  • 3 Tablespoons olive oil
  • 1 lemon, juice
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons grainy (or brown) mustard
  • 1 Tablespoon Dijon mustard
  • Pinch salt
  • Pepper
  • 1 garlic clove, minced

Instructions
 

  • In a skillet, add 1 tablespoon olive oil and sauté the chickpeas. Add the paprika sprinkling all over the chickpeas. Sauté them until they turn darker gold and crispier. (They will get a little smaller.) Set aside.
  • Add the tomatoes, parsley, onion and scallions to a salad bowl.
  • Mix dressing ingredients well and add them to the vegetables.
  • Add the chickpeas to the bowl and mix everything gently until the dressing is distributed evenly. Be careful not to squeeze the tomatoes or chickpeas.