Ingredients
| 1½ lbs | ripe tomatoes, cut into bite size pieces | |
| 2 | 14 oz cans Pastene Chickpeas, rinsed | |
| ½ cup | parsley leaves, coarsely chopped | |
| ½ cup | parmesan, coarsely grated or crumbled | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| ¼ cup | Pastene Pitted Kalamata Olives, roughly chopped | |
| 3 Tbsp | Pastene Capers, drained | |
| 1 Tbsp | lemon juice, plus more to taste | |
| 1 | garlic clove, finely grated | |
| kosher salt to taste |
Directions
- In a large bowl, combine the tomatoes, chickpeas, parsley, parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
- Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on the tomatoes.
- This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.
