Sephardic Chickpea And Olive Salad Recipes

CHICKPEA & OLIVE SALAD

Chickpea & Olive Salad image

Make and share this Chickpea & Olive Salad recipe from Food.com.

Provided by FDADELKARIM

Categories Onions

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 (19 ounce) can chickpeas, drained
1/2 cup black olives, pitted & chopped
1/4 cup scallion, chopped
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/8 teaspoon cayenne powder
salt, to taste

Steps:

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

SEPHARDIC CHICKPEA AND OLIVE SALAD

Sephardic Chickpea and Olive Salad image

Make and share this Sephardic Chickpea and Olive Salad recipe from Food.com.

Provided by Sephardi Kitchen

Categories Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chickpeas, dry
3 -4 tablespoons extra virgin olive oil
2 -3 tablespoons lemon juice, fresh-squeezed
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (or more if you like it hot)
1 teaspoon cumin powder
1/2 cup kalamata olive, pitted (chop roughly or leave whole, your choice)
2 -3 medium tomatoes, firm
6 -8 green onions, chopped
1/4 cup parsley, chopped
salt and pepper, to taste

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.

Nutrition Facts : Calories 180.5, Fat 9.1, SaturatedFat 1.2, Sodium 315.2, Carbohydrate 21.7, Fiber 4.8, Sugar 1.6, Protein 4.7

CHICKPEA, FETA, AND OLIVE SALAD

Chickpea, Feta, and Olive Salad image

I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Does not include chilling time.

Provided by CJAY8248

Categories Vegetable

Time 10m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas, drained and rinsed
5 ounces feta cheese, cut into cubes
8 ounces cherries or 8 ounces grape tomatoes
2 ounces black olives, pitted
4 tablespoons flat leaf parsley
lettuce or other salad greens
5 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
salt, to taste

Steps:

Place the chickpeas in a bowl and add the feta cheese cubes.
Cut the tomatoes in half if necessary, to make them bite-sized.
Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
Combine dressing ingredients in a small bowl.
Pour over chickpea mixture, toss gently, and chill.
Serve chilled or at room temperature.

Nutrition Facts : Calories 278.4, Fat 14.5, SaturatedFat 4.2, Cholesterol 16.8, Sodium 581.2, Carbohydrate 30.2, Fiber 5.6, Sugar 4.5, Protein 8.4

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