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Chickpea Salad with Provençal Herbs and Olives

Becky Luigart-Stayner
Yield 6 servings (serving size: 2/3 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.