Sephardic Chickpea and Olive Salad

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READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
  • 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.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
  • In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
  • Refrigerate until chilled and ready to serve.
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