Vegetarian recipe for Chickpea and Olive Salad, dressed in olive oil, lemon juice and za’atar
1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
1/2 cup pitted Kalamata olives, sliced or chopped
3 tablespoons olive oil, or more as needed
4 tablespoons za’atar
small handful of fresh parsley, chopped
1 cup cherry tomatoes, halved
juice from 1 lemon (3 tablespoons)
1 teaspoon sea salt, or to taste
fresh cracked black pepper, to taste
Rinse the chickpeas and soak in several cms of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a large bowl.
Add the remaining ingredients to the chickpeas and toss until well combined.
Serve chilled or at room temperature.
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