Chickpea and Tomato Salad by Shana Priwer and Cynthia Phillips
Garbanzo beans, also called chickpeas, are a great staple for toddlers because they're mild in flavor and high in protein. This is also an easy summer dish because it can be served raw — no cooking required! Cooking the chickpeas won't make them much softer, so be sure to fork-mash thoroughly. Cooking the tomatoes will soften them, so feel free to cook them for 10–15 minutes before using.
2 Servings
½ cup canned garbanzo beans
½ cup tomato
1 tablespoon parsley
1 teaspoon olive oil
1 teaspoon red wine vinegar
½ teaspoon sugar
¼ teaspoon lemon juice
Drain the garbanzo beans and rinse well.
Wash the tomato and remove the stem and any tough white flesh. Dice into small pieces.
In a small bowl, mix together the oil, vinegar, sugar, and lemon juice.
Toss the dressing with the garbanzo beans, tomatoes, and parsley. Fork-mash before serving. If your toddler seems averse to the sourness of the vinegar, either omit it or skip the dressing entirely.
