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Ingredients

• 2 cups cooked or canned chickpeas (garbanzo beans)
• 1/2 medium red onion, finely chopped
• 7 to 9 sun dried tomato halves - preferably non sulphured and unsalted
• 1/4 cup dried cherries (tart sugar sweetened are my favorite)
• 1 T agave syrup (for a vegetarian version try honey)
• 2 T apple cider vinegar
• 1 T balsamic vinegar (try a raspberry balsamic)
• 2 T oil (I use a GMO free canola oil because it lacks a strong taste - for a healthier dish use extra virgin olive oil or flax oil
• sea salt to taste

Description

This Was Something Quick I Whipped Up After Being Presented With An Abundance Of Chick Peas - I Had Some Other Odds And Ends So - Ta Da If You Like A Vinegary Tangy Salad - This One Works Great.

Group Recipes