My mother adored chickpeas and had cans of them stacked in her pantry for all kinds of dishes. She always said that if you had a can of chickpeas, you had dinner. One of her classic dishes was marinated chickpea salad with mint, onions and black olives. Mom liked using canned black olives but I prefer oil cured.
1 can chickpeas, well rinsed and drained
1 small red onion, cut in half and thinly sliced
1/2 cup pitted and chopped oil cured black olives
1/3 cup Filippo Berio extra virgin olive oil
1/4 cup red wine vinegar
Fine sea salt to taste
Grinding black pepper
1/4 cup minced fresh mint
In a medium size bowl combine the chickpeas, onion, and olives and toss together.
In a small bowl whisk together the olive oil, vinegar, salt and pepper.
Pour the dressing over the salad and toss well. Correct seasoning if needed. Sprinkle the mint over the salad and toss again.
This recipe is featured on show 2023 – Want Chickpeas?
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