Chickpea Salad with Provençal Herbs and Olives

Becky Luigart-Stayner
Legumes brighten in flavor with the fresh herbs that season this salad. In Weir's class, participants learn that the easiest way to pit a niçoise olive is to smack it with the side of a chef's knife.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 163
Caloriesfromfat 24 %
Fat 4.4 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 5.3 g
Carbohydrate 26.3 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 449 mg
Calcium 43 mg

Ingredients

1/4 cup red wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
3/4 cup diced red onion
1/4 cup pitted niçoise olives
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Preparation

Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.

Note:

Joanne Weir,

June 2005