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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Chickpea Salad with Provençal Herbs and Olives

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.

Cooking Light JUNE 2005

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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Chickpea Salad with Provençal Herbs and Olives recipe

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