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Chickpea and Hearts of Palm Salad

This salad holds together nicely and makes for a great picnic or take-to-work option.

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Ingredients:

  • 1 14-oz. can hearts of palm, drained and cut crosswise into ½-in. slices
  • 1 cup canned chickpeas (garbanzo beans), drained
  • ½ cup chopped plum tomato
  • ⅓ cup diced provolone cheese
  • ¼ cup red onion, finely chopped
  • 2 tbsp. red wine vinegar
  • 1 tbsp. grapeseed oil
  • 1 tbsp. fresh parsley, minced

Directions:

  1. Combine hearts of palm, chickpeas, tomato, provolone cheese, and red onion in a medium bowl.
  2. Combine vinegar, grapeseed oil, and parsley, stirring with a whisk. Drizzle over salad and toss well to combine.

Servings: 4

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