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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 24%
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.3g
  • Carbohydrate: 26.3g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 449mg
  • Calcium: 43mg

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

  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.
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