Salads Recipes - Chickpea Salad with Garlic and Olives Recipe

Ingredients

Serve 6-8

• 250 g/8 oz dried chickpeas, soaked overnight

• 1 bay leaf

• 1 parsley sprig

• 1 thyme sprig

• 3 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 125 g/4 oz black olives, pitted

• 1/2 red onion, finely sliced

• salt and pepper

• thyme sprigs, to garnish 

Dressing:

• 6 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 2 tablespoons lemon juice

• 2 tablespoons chopped herbs, such as parsley and thyme

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Method:

1. Drain the chickpeas, rinse thoroughly under cold running water, and place in a saucepan of cold water.

2. Add the bay leaf, parsley and thyme, bring to the boil, boil for 10 minutes, then cook at a bare simmer for about 2 hours, or until the chickpeas are tender. Drain and discard the herbs.

3. Meanwhile, heat the olive oil in a frying pan, add the onion and garlic, and gently fry until the onion is softened but not brown.

4. To make the dressing, whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine.

5. Place the drained chickpeas and sautéed onion in a bowl and pour over the dressing. While the chickpeas are still hot, season to taste with salt and pepper, and toss gently.

6. Add the olives and red onion and leave to cool. Garnish with thyme and serve at room temperature.