Chickpea Salad With Olives |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a Williams-Sonoma recipe that I usually make in the summer. Very flavorful and healthy. If you love garlic, this recipe is for you! Don't let the long ingredient list fool you, it's mostly just herbs. I don't like mint or oregano much, so I use less than called for. You can also substitute navy, pinto, black, borlotti or kidney beans for the chickpeas (garbanzo beans). Adjust the amount of garlic to your taste if you wish and enjoy! Ingredients:
2 (15 ounce) cans chickpeas, drained (garbanzo beans) |
1/4 cup red wine vinegar |
6 tablespoons extra virgin olive oil |
4 garlic cloves, minced (or to taste) |
1 tablespoon minced fresh mint |
1 tablespoon minced fresh basil |
1 teaspoon minced fresh thyme |
1 teaspoon minced fresh rosemary |
1 teaspoon minced fresh oregano |
1/4 cup kalamata olives or 1/4 cup nicoise olive, pitted and coarsely chopped |
1/4 cup green olives, pitted and coarsely chopped |
salt and pepper, to taste (remember, the olives are salty) |
Directions:
1. In a large bowl, whisk together the vinegar, olive oil, garlic, and all the herbs.
2. Add the chickpeas, olives and onion, and mix well.
3. Add salt and pepper to taste.
4. Serve at room temperature.
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