This Mediterranean-inspired salad can bemade a day or two in advance. Pair it with a grilled butterfliedpork tenderloin, sliced oranges and warm flour tortillas.
Recipe: Herbed Chickpea Salad
1 (16-ounce) can garbanzo beans (or chickpeas),drained and rinsed
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard
Recipe provided courtesy of Pork: The OtherWhite Meat.
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