Chickpea Salad With Olives Green Onions And Herbs Recipes

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS

Steps:

• Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

CHICKPEA SALAD WITH OLIVES, GREEN ONIONS, AND HERBS

Steps:

• 1. Rinse dry chickpeas and place in bowl with plenty of water to cover and soak for about 3 hours. 2. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low, and simmer, uncovered, until tender, 45-60 minutes. Drain and let cool. If using can of chickpeas, drain and rinse beans. 3. In a large bowl, whisk together the vinegar, olive oil, garlic, all the herbs, and salt and pepper to taste. Add the cooled beans, black and green olives, and green onions, and mix until well blended. 4. Transfer to a serving bowl ans serve at room temperature.