Chickpea Salad Recipe
Ingredients
| 1/2 pound dried chickpeas, rinsed and picked over | ||
| Red wine vinegar | 2 Tablespoon | |
| Garlic | 5 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 2 tablespoons finely chopped mixed fresh herbs, such as rosemary, thyme, tarragon and parsley | ||
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Black olives | 1/2 Cup (16 tbs), halved | |
| Red onion | 1 Medium, minced | |
Directions
1. Place the dried chickpeas in a medium saucepan and add enough cold water to cover by 2 inches. Set aside to soak overnight.
2. Drain the chickpeas, return them to the saucepan, cover again with cold water and bring to a boil over high heat. Reduce the heat, cover and simmer over low heat until tender, about 2 hours and 15 minutes.
3. In a medium bowl, whisk together the vinegar, garlic, salt, pepper and fresh herbs. Gradually whisk in the oil.
4. Drain the chickpeas. Add to the dressing along with the olives and onion. Toss to mix. Serve warm, at room temperature or chilled. (The can be made up to 3 days in advance and stored, covered, in the refrigerator.)
2. Drain the chickpeas, return them to the saucepan, cover again with cold water and bring to a boil over high heat. Reduce the heat, cover and simmer over low heat until tender, about 2 hours and 15 minutes.
3. In a medium bowl, whisk together the vinegar, garlic, salt, pepper and fresh herbs. Gradually whisk in the oil.
4. Drain the chickpeas. Add to the dressing along with the olives and onion. Toss to mix. Serve warm, at room temperature or chilled. (The can be made up to 3 days in advance and stored, covered, in the refrigerator.)
Chef
