5 large sun-dired tomatoes packed in oil, drained
1 small garlic clove
1 TBSP red wine vinegar
1/4 cup extra virgin olive oil
pure salt & freshly ground black pepper
3 cups cooked chickpeas (or roughly 2 cans)
2 TBSP minced fresh basil or parsley (or more!)
- Place the sun-dried tomatoes, garlic & vinegar in a food processor.
- Process, scraping down the sides of the bowl as needed, until the ingredients are minced.
- Add the oil & process until smooth.
- Scrape the dressing into a large serving bowl.
- Stir in the salt & pepper to taste.
- Add the chickpeas & basil & toss to coat the chickpeas well w/ the dressing.
- Marinate at room temp for at least 30 mins (up to 3 hours).
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SIDE NOTES:
~ From “The Complete Italian Vegetarian” – Delicious!
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, If you’re eating gluten and/or sugar free, be sure to check the labels of any packaged products (such as sun-dried tomatos and chickpeas).
For those with various food restrictions, this recipe falls into the following categories:
Raw
