Tomato and Chickpea Salad

Name: Tomato and Chickpea Salad
Yield: Serves 4
Ingredients: 1 pound, tomatoes, cored and cut into ½-inch pieces; 1 (15-ounce) can, chickpeas, rinsed; 1 , green bell pepper, stemmed, seeded, and cut into ½-inch pieces; ¾ cup, whole almonds, toasted and chopped; ½ cup thinly sliced, shallots; ⅓ cup coarsely chopped, fresh mint; 3 tablespoons, extra-virgin olive oil; 1½ tablespoons, sherry vinegar; 2 , garlic cloves, minced; 1½ teaspoons, table salt; ¾ teaspoon, smoked paprika; ½ teaspoon, pepper

Appetizers
Vegetables
Weeknight
Salads

By Mark Huxsoll ･ Appears in Cook's Country August/September 2021

We reroute the flavors of romesco sauce into a hearty, refreshing tomato salad.

SERVES 4

TIME 35 minutes

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