Chickpea Salad with Provençal Herbs and Olives
Photography: 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.
| Servings:6 servings (serving size: 2/3 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- saturated fat:0.6 g
- calcium:43 mg
- calories from fat:24 %
- fiber:4.7 g
- fat:4.4 g
- cholesterol:0.0 mg
- mono fat:2.8 g
- iron:1.6 mg
- protein:5.3 g
- sodium:449 mg
- calories:163
- poly fat:0.8 g
- carbohydrate:26.3 g
directions
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.
