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Olive Chickpea Salad

February 27, 2013 By Jessica

Here is an olive chickpea salad that I just kind of throw together with whatever I have in the pantry. A huge hit around here with the Mediterranean flavors from the chickpeas and olives. We love simple salads. I don’t prepare many savory dishes based on a recipe, it’s more like whatever is in season or what I have in the fridge or pantry. The nice thing about living in California is that we have farmer’s markets every week with a wide selection of fresh seasonal produce. I use canned beans just because it’s so much easier. I envy those with the time to soak beans. This salad is satisfying on it’s own or as a side to anything really. Also really yummy in the summer as an oven-free meal. Enjoy!

 

Serves: 6 Sides

Total Time: 20 minutes

 

Ingredients:

1 can garbanzo beans (also known as chick peas), drained
1 can green pitted olives, drained
1 small can sliced black pitted olives, drained
3 cucumbers, peeled, finely diced
1/4 bunch fresh flat leaf parsley, finely chopped
1 small red onion, finely diced
1/4 bunch fresh dill, finely chopped
zest of 1 lemon
1 teaspoon red pepper flakes
1 teaspoon kosher salt, or to taste
1/2 teaspoon crushed black pepper, or to taste
2-3 tablespoons extra virgin olive oil

 

In a large bowl, combine olives, dill, parsley, lemon zest, cucumber, garbanzo beans, and onion. Drizzle olive oil into the bowl, sprinkle with salt, pepper, and red pepper flakes. Toss well until full incorporated. Serve cold or room temperature.

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Filed Under: salads-dressings, vegan Tagged With: dairy-free, gluten-free, paleo, salads, soy-free, vegan

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  1. Sweet Potato and Red Onion with tahini and za’ atar – From Jessica's Kitchen says:
    October 13, 2015 at 12:49 pm
    […] stunning in here, it’s an easy, versatile dish full of deliciousness. We had it for lunch with olive and bean salad and pickled turnips given our Indian summer weather in Los Angeles, but this would also pair well […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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