Name: Tomato Chickpea Salad
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (15-oz) can chickpeas; Kosher salt; 2 teaspoons cumin; 2 pints cherry tomatoes (, halved ); ¼ cup chopped fresh flat-leaf parsley leaves; 2 tablespoons olive oil; 1 tablespoon sherry vinegar; 1 teaspoon minced shallot; Kosher salt; Freshly ground black pepper; Dry Rosé

Tomato Chickpea Salad

Servings

4servings

Servings

4servings

Ingredients

FOR THE SALAD

2tablespoons olive oil
1(15-oz) can chickpeas
Kosher salt
2teaspoons cumin
2pints cherry tomatoes , halved
¼cup chopped fresh flat-leaf parsley leaves

FOR THE VINAIGRETTE

WINE PAIRING

Dry Rosé

Instructions

HEAT the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
REMOVE from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
WHISK the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
ADD the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

Recipe Notes

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.