Showcase delicious summer tomatoes in this satisfyingly crunchy salad.
Prepare chickpeas if using dried. Rinse and drain canned chickpeas.
Mix cooked chickpeas with minced garlic in a medium bowl and set aside to marinate.
Prepare tomatoes, scallions, fresh herbs, and hot peppers (if using) and toss in a large bowl to combine.
In a separate bowl or jar, make the vinaigrette.
Shred the cabbage and place in a serving bowl.
Toss cabbage with vinaigrette, reserving some vinaigrette.
Combine the garlic chickpeas and tomato mixture with the remaining vinaigrette and pour over shredded cabbage.
Adjust seasonings and enjoy!
Servings 0
Serve leftovers over pasta for a new take on pasta salad.