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Active Time: 75 minutes
Total Time: 90 minutes
Yield: Serves 4-6
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RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
Soak the chick-peas in cold water overnight. Drain.
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Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water.
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Halve the tomatoes, remove the seeds and chop finely. Combine the chick-peas, tomato, olives, and onion.
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FOR THE DRESSING:
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.
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Serve at room temperature as an accompaniment, or as part of an antipasto selection.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4-6
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| Calories: | 253 |
Fat. Total: | 16g |
Carbohydrates, Total: | 23g |
| Cholesterol: | 0mg |
Sodium: | 530mg |
Protein: | 6g |
| Fiber: | 6g |
% Cal. from Fat: | 57% |
Fat, Saturated: | 0g |
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