Sephardic Chickpea and Olive Salad

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READY IN: 1hr 10mins
Recipe by Sephardi Kitchen

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

Ingredients Nutrition


  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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