Sun-dried Tomato and Chick Pea Salad

from Linda's Kitchen
by Linda McCartney

A garlicky dressing and the sweet-sharpness of cooked red onion in vinegar give this unusual salad memorable qualities. Serve with warm pita bread as a light lunch dish or a first course.

FOR 4-6

1/2 small red onion, finely chopped
1 tbsp white wine vinegar
1/4 cup red wine vinegar
1 clove garlic, minced
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 can (16 ounces) chick peas (garbanzo beans), drained (or equivalent cooked dried, see page 185)
1/3 cup diced sun-dried tomatoes packed in oil
2-3 tbsp chopped fresh parsley or tarragon
2 tbsp fresh lemon juice

Bring a small saucepan of water to a boil, add the onion, and cook 30 seconds. Drain, and toss with white wine vinegar.

Mix together with the red wine vinegar, garlic, salt, and pepper and gradually whisk in the oil. Toss the chick peas, sun-dried tomatoes, and onion with the dressing and let marinate 1 hour.

Add the chopped parsley or tarragon and lemon juice, toss to mix, and serve at room temperature.

© 1995 by Little, Brown and Company