Sephardic Chickpea And Olive Salad Recipes

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
• Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
• In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

SEPHARDIC CHICKPEA AND OLIVE SALAD

Steps:

• Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
• Place the chickpeas in a pot and cover with salted water. Bring to a boil, lower heat and simmer for 1 hour or until tender. Rinse in cold water, drain and set aside.
• In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
• In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
• Refrigerate until chilled and ready to serve.

CHICKPEA & OLIVE SALAD

Steps:

• Mix all the ingredients together in a glass bowl until well blended.
• Serve at room temperature.