Tomato and Chickpea Salad

27 Nov

Today has been one of those days that I just did not feel like heading out to grocery store. I had to come up with a dinner from what I had at the house, and it was not much. Sometimes desperation brings inspiration. Dinner ended up wonderful and healthy.

  • olive oil
  • shallot, thinly sliced
  • 15 1/2 oz can of chickpeas, drained and rinsed
  • small container of cherry tomatoes, halved
  • 1/2 cup of shredded carrots
  • 2 tbs port
  • 1/2 cup coarsely  chopped parsley
  • 1/4 tsp fresh ground pepper

Cook the shallot in olive oil, in a large skillet over medium heat. Add chickpeas, carrots and tomatoes, sauté 5 min. Add the port and cook 1 minute. Stir in the parsley and pepper. Serve warm.


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