INGREDIENTS
2 pints
Cherry tomatoes
1/4 cup
Flat-leaf parsley, fresh leaves
1 15 ounce can
Garbanzo beans
1 tsp
Shallot
1
Black pepper, Freshly ground
2
Kosher salt
4 tbsp
Olive oil
1 tbsp
Sherry vinegar
2 tsp
Cumin, ground
I switched out the parsley for cilantro and instead of chickpeas I used white beans.