Sephardic Chickpea and Olive Salad

Submitted by Sephardi Kitchen

"This salad is light and refreshing, and tastes better the second day!"

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6-8

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.