Title: Tomato, Vidalia Onion, and Chickpea Salad
Categories: Digest, July, Fatfree
Yield: 1 Servings

-------------------------WHOLESOME HARVEST, GELLER-------------------------
3 c Coarsely chopped tomato
4 1/2 tb Red wine vinegar
1 c Cooked or canned (drained
And rinsed) chickpeas
1/2 ts Salt (optional)
1 tb Dijon mustard
3/4 c Coarsely chopped Vidalia1/4
ts Pepper
Onion
1/4 c Chopped fresh basil

In a large bowl, toss the tomato, chickpeas, onion, and basil.

In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour
over the salad and toss. Serve immediately or refrigerate several hours to
chill and blend flavors before serving.

From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip