Tomato, Cuke, Mushroom, and Chickpea Salad


Posted on June 23, 2011 at 5:20 PM


3 medium size tomatoes, moderately diced
2 cups canned Garbanzo beans, drained
2 large cucumbers, scored, deseeded, and cut in half pieces
1/2 pound Baby Bella Mushrooms, thinly sliced
1/2 cup regular Italian Salad Dressing
1/2 cup extra virgin olive oil
1/4 cup Balsamic vinegar as desired
Frank Davis Sprinkling Spice (or salt and black pepper)
1/2 cup green onions, thinly sliced


The most appetizing way to prepare this salad is on a large glass or silver platter. What you do is slice the tomatoes in half crosswise and “de-seed” them.  Then with a very sharp knife cut them into bite-size diced pieces.  When you’re finished, place them decoratively around the outer edge of the platter.

Next take the drained garbanzo beans and form the next circle on the platter, this time inside the tomatoes but actually adjacent to them.

Now it’s time to make another inner ring with the cucumbers.  They should be placed immediately next to the beans.

Finally, the Baby Bella mushrooms go right in the center of the platter, closing in the circle.

All you do now is take either a blender (or a food processor), pour in both the bottled salad dressing, the olive oil, and Balsamic vinegar, turn on the blender (food processor), and “emulsify” the mixture until it becomes smooth and creamy. Then in a small stream, pour the concoction evenly and uniformly over the salad platter

The salad is ready to serve when you sprinkle it with the final seasoning and scatter on the green onions. By the way, I recommend you serve this salad only slightly chilled, not cold, to ensure that the olive oil does not congeal.