Pull out this recipe on days your taste buds craves for a unique balance because this salad is simply delicious! It is a blend of acidity and sweetness. This complete salad recipe will leave you filled and light at the same time.
Firstly boil the eggs. Peel and chop the eggs then set aside. Drain and rinse the chicken pea, core and chop the tomatoes and dice the onions to fill 1 cup. Combine the chickpeas, tomatoes and onions in a bowl then set aside or chill for about 6 hours.
To prepare the dressing – combine ½ cup of oil, vinegar, garlic (minced), salt, Dijon mustard, ½ teaspoon of pepper and ½ teaspoon of salt in a jar. Close the lid and shake until the dressing is emulsified.
Serve the salad with chopped eggs and parsley.
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