HERBED CHICKPEA SALAD
"This Mediterranean-inspired salad can be made a day or two in advance. Pair it with a grilled butterflied pork tenderloin, sliced oranges and warm flour tortillas."
1 (16-oz.) can garbanzo beans (or chickpeas), drained
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard
In medium bowl, stir together beans, parsley, tomato and olives.
In a small bowl, whisk together remaining ingredients until well blended. Toss dressing well with beans.
Cover and refrigerate until serving.
Serves 6
Source: National Pork Board
"This Mediterranean-inspired salad can be made a day or two in advance. Pair it with a grilled butterflied pork tenderloin, sliced oranges and warm flour tortillas."
1 (16-oz.) can garbanzo beans (or chickpeas), drained
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard
In medium bowl, stir together beans, parsley, tomato and olives.
In a small bowl, whisk together remaining ingredients until well blended. Toss dressing well with beans.
Cover and refrigerate until serving.
Serves 6
Source: National Pork Board
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