Chickpea Salad with Provençal Herbs and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Legumes brighten in flavor with the fresh herbs that season this salad. In Weir's class, participants learn that the easiest way to pit a niçoise olive is to smack it with the side of a chef's knife. Ingredients:
1/4 cup red wine vinegar |
1 tablespoon extravirgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 garlic cloves, minced |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained |
3/4 cup diced red onion |
1/4 cup pitted niçoise olives |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh thyme |
Directions:
1. Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.
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