In order to repair damage from a recent flood in our lower floor, The Table's Good Food...
Super easy, really delicious! This salad gets big love from the monthly Drop In Kitchen program. Colourful and healthy!!
1 can (540ml) chick peas, rinsed and drained
1 medium red onion, finely chopped
1 medium red pepper, chopped
½ cup chopped celery
1 cup chopped tomatoes or cherry tomatoes
½ cup sundried tomatoes
¼ cup fresh herbs: chopped basil, cilantro, parsley
½ cup vegetable oil
¾ cup white vinegar
1/3 cup sugar
1 tsp salt
¼ tsp pepper
Toss chickpeas with onions, celery, tomatoes, pepper and herbs.
Combine oil, vinegar and sugar and toss with salad.
Before serving stir in salt and check for seasoning.
Salad improves with time, allow to rest in fridge at least 1 hour before serving