Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

163 calories; calories from fat 24%; fat 4.4g; saturated fat 0.6g; mono fat 2.8g; poly fat 0.8g; protein 5.3g; carbohydrates 26.3g; fiber 4.7g; iron 1.6mg; sodium 449mg; calcium 43mg.
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