Chickpea and green tomato salad

Delight in the freshness of chickpeas combined with the tanginess of green tomatoes in this flavorful salad. Perfect for a light and healthy meal.

Ingredients:

• 1 1/2 cups dried chickpeas (or other small dried beans)
• 2 garlic cloves, lightly smashed
• Salt
• 1 tablespoon red wine vinegar
• 1 tablespoon sherry vinegar
• 1/4 cup olive oil
• Coarsely ground black pepper
• 2 small (or 1 large) green tomatoes, cored
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped parsley
• 2 scallions, thinly sliced

Instructions:

1. Place the chickpeas in a large pot and add enough water to cover them by 4 inches. Bring the water to a boil, then lower the heat to simmer gently. Include the garlic and salt the water to taste like you would when cooking pasta. Let the chickpeas cook at a gentle simmer until they are tender but still firm, which should take about 90 minutes. Drain the chickpeas. 
2. In the meantime, combine the vinegars and oil in a bowl. Season the mixture with salt and pepper. Use a mandoline to thinly slice one of the green tomatoes. Finely dice the second tomato. Add both the diced and sliced tomatoes to the vinegar and oil mixture. 
3. Once the chickpeas are ready, take out the tomato slices from the vinegar and oil mixture and set them aside. In a serving bowl, mix the diced tomato into the warm chickpeas along with the vinegar and oil mixture. Gently stir in the herbs and scallions. Arrange the sliced green tomato on top. Allow it to sit for at least 20 minutes. Taste the dish and adjust the seasonings before serving. 

Summary:

• Calories: 1701 kcal
• Fat: 73 g
• Protein: 66 g
• Carbs: 208 g
• Potassium: 2845 mg
• Magnesium: 278 mg