This is a very simple salad to prepare. Make it in advance and allow the flavors to come together in the refrigerator before serving. Perfect to take for a summer picnic or dinner party or to serve after a long day at work. And the colors are beautiful!
2 12oz. cans chickpeas (garbanzo beans), drained
1 large tomato, chopped
1 shallot, chopped
1 red pepper, seeded and chopped
1/2 cup kalamata olives, pitted
2 Tablespoons fresh parsley, chopped
2 Tablespoons, fresh thyme
Fresh basil for garnish
For the Dressing:
3 Tablespoons fresh lemon juice
1 clove garlic, crushed
2 Tablespoons olive oil
salt and pepper to taste
Combine all salad ingredients together in a bowl.
Put all dressing ingredients in a jar with a lid. Place a marble in the jar and seal lid. Shake jar so marble mixes up the dressing ingredients. If you do not have a jar, mix dressing in a bowl with a whisk. Pour dressing over salad and toss well to coat.
Cover and let stand at room temperature for at least ten minutes before serving. If you are able, prepare ahead of time and place covered bowl in the refrigerator until ready to serve. Stir ingredients before serving.