Ingredients
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FOR THE SALAD
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Two 15-ounce cans chickpeas, drained and well rinsed
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1
small red onion, diced
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1 clove
garlic, minced
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1
avocado, diced and held in lemon juice, then drained
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2 tablespoons
fresh thyme
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Two 1/2-inch thick slices prosciutto di Parma, diced
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1/2 cup
small Gaeta or Nicoise olives, pitted
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FOR THE DRESSING
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1/2 cup
Filippo Berio extra virgin olive oil
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2
Juice oflemons
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Fine sea salt to taste
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Ingredients
Directions
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Directions
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Combine all the salad ingredients in a salad bowl.
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Whisk the dressing ingredients together and pour over the salad; toss and serve.
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