Mediterranean Chick Pea Salad


1 can chick peas, drained and rinsed
1/2 pint cherry or grape tomatoes, halved
1 small can sliced mushrooms, drained
1 can palm hearts, drained and sliced diagonally
2 stalks celery, sliced thin diagonally
2 green onions, sliced thin diagonally
1 sprig fresh mint, removed leaves and chopped finely
1 teaspoon basil, finely chopped or crushed dry
1 teaspoon oregano, finely chopped or crushed dry
1 tablespoon garlic, finely minced
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon sugar


Place all ingredients into large bowl and toss. Refrigerate for at least 2 hours before serving, tossing every ½ hour. This salad should be quite tart so add more lemon if needed. Makes great leftovers. Best eaten in 2 or 3 days.


Serves 10-12

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