I first tasted this by my nephew
- 2 cans of chickpeas, drained -
- 4 diced tomatoes -
- 1 jar olives with pimento (I used sliced olives) -
- 1 large red onion, chopped -
- ¾ cup vinegar -
- 1/3 cup sugar -
- ¼ cup water -
- 4 tsp salt or to taste -
- 1/3 cup oil -
- pepper and garlic powder to taste -
Combine the chickpeas, tomatoes, olives, and onion in a bowl. Combine the vinegar, sugar, water, salt, oil, and spices in a small bowl and mix well. Pour this over the salad and mix together. Enjoy!
NOTE: I tested this recipe with just 1 Tbsp (!) oil and the rest water. It is such a fl avorful salad that no one tasted the difference. I might add that the original recipe called for ½ cup oil!
VARIATION: If you don’t like such tangy salads, put in less of each of the seasoning ingredients, proportionately. I do that sometimes, too.
This recipe was featured in Mishpacha Magazine.