Provencal Chickpea Salad
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups dried chickpeas, soaked in water overnight and drained
- 4fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary
- ÂĽcup red-wine vinegar
- 1medium-size head roasted garlic, peeled
- 2tablespoons, plus 2 teaspoons, olive oil
- Âľcup chopped Italian parsley
- ÂĽcup pitted and chopped green olives
- ÂĽcup pitted and chopped imported black olives
- 3teaspoons salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
341 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 16 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
- Step 2
Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.
Private Notes
Comments
I made this recipe with canned chickpeas (haven't gotten into soaking dried beans just yet...) and also substituted capers for the olives. It was delicious. Parsley and rosemary go so well together -- I think the vinaigrette would be great with roasted broccoli or cauliflower!
Flavor was very good! I used homemade chickpeas which always shed their skins and are very difficult to remove, making presentation less appealing. I think that until I master homemade chickpeas, I will probably used canned ones whenever I want the meal to look its best (i.e., homemade wouldn't matter much in soups or hummus, but in a salad - it would).
The chickpea skins detract from the appearance of the salad, which was very good. Need to remove skins, and add dressing to heated chickpeas. Serve over bibb or butter crunch lettuce.
I made this recipe with canned chickpeas (haven't gotten into soaking dried beans just yet...) and also substituted capers for the olives. It was delicious. Parsley and rosemary go so well together -- I think the vinaigrette would be great with roasted broccoli or cauliflower!
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