Sephardic Chickpea and Olive Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This salad is light and refreshing, and tastes better the second day! Ingredients:
1 lb chickpeas, dry |
3 -4 tablespoons extra virgin olive oil |
2 -3 tablespoons lemon juice, fresh-squeezed |
3 garlic cloves, minced |
1/4 teaspoon cayenne pepper (or more if you like it hot) |
1 teaspoon cumin powder |
1/2 cup kalamata olive, pitted (chop roughly or leave whole, your choice) |
2 -3 medium tomatoes, firm |
6 -8 green onions, chopped |
1/4 cup parsley, chopped |
salt and pepper, to taste |
Directions:
1. Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
2. Place the chickpeas in a pot and cover with salted water. Bring to a boil, lower heat and simmer for 1 hour or until tender. Rinse in cold water, drain and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
4. In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
5. Refrigerate until chilled and ready to serve.
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