CHICKPEA SALAD WITH OLIVES, GREEN ONIONS, AND HERBS

CHICKPEA SALAD WITH OLIVES, GREEN ONIONS, AND HERBS image

Yield 6-8 servings

Number Of Ingredients 13

Previous Next

1 cup dried chickpeas (or 1 can of chickpeas)
1/4 cup red wine vinegar
6 Tblsp olive oil
4 cloves of garlic, minced
1 Tblsp minced fresh mint
1 Tblsp minced fresh basil
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
1 tsp minced fresh oregano
Salt and freshly ground pepper
1/4 cup Nicoise or Kalamata olives, pitted and coarsely chopped
1/4 cup green olives, pitted and coarsely chopped
1 small bunch of green (spring) onions, including tender green tops, thinly sliced

Steps:

1. Rinse dry chickpeas and place in bowl with plenty of water to cover and soak for about 3 hours. 2. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low, and simmer, uncovered, until tender, 45-60 minutes. Drain and let cool. If using can of chickpeas, drain and rinse beans. 3. In a large bowl, whisk together the vinegar, olive oil, garlic, all the herbs, and salt and pepper to taste. Add the cooled beans, black and green olives, and green onions, and mix until well blended. 4. Transfer to a serving bowl ans serve at room temperature.