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
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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