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Chickpea Salad with Fresh Herb Vinaigrette

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4-6
1 cup dried chickpeas (garbanzos)
2 medium tomatoes, skinned
3 1/2 ounces black olives, pitted and sliced
1 purple (Spanish) onion, cut into fine rings
For the Dressing:
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, crushed
1 tablespoon finely chopped flat-leaf (continental) parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon sugar
Salt and freshly ground black pepper
Chickpea Salad with Fresh Herb Vinaigrette Recipe at
Soak the chick-peas in cold water overnight. Drain.

Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water.

Halve the tomatoes, remove the seeds and chop finely. Combine the chick-peas, tomato, olives, and onion.

Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and mix until the ingredients are combined and well coated with dressing.

Serve at room temperature as an accompaniment, or as part of an antipasto selection.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chock-Full of Chickpeas
 Herb-Garden Cooking
 Full of Beans: Side Salads
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 253
Sodium: 530mg
Fiber: 6g
Carbohydrates, Total: 23g
Protein: 6g
% Cal. from Fat: 57%
Fat. Total: 16g
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