Middle Eastern Chickpea and Olive Salad

Middle Eastern Chickpea and Olive Salad

Sometimes a food event will inspire me to come up with something I hadn't necessarily planned on making. Such was the case with this moderately spiced Middle Eastern chickpea and olive salad that I made specifically for *AWED*, a food event celebrating world cuisine. Siri is hosting this month's edition and she choose Middle Eastern appetizers as the theme. Originally I was going to make a halva, but suddenly the deadline was upon me and so I opted for something more familiar and simple that turned out to be decidedly filling enough to serve as a satisfying meal in itself alongside some rice.

Do resist the overwhelming temptation to add feta or goat cheese, at least the first time you make this. There will be a next time, yes there will.

Middle Eastern Chickpea and Olive SaladMiddle Eastern Chickpea and Olive Salad
Recipe by
Cuisine: Middle Eastern
Published on June 13, 2008

Simple, elegant, lightly spiced and flavorful Middle Eastern chickpea and olive salad

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Ingredients:
  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 2/3 cup black olives, pitted and sliced
  • 1 to 2 scallions, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 small clove garlic, crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil
  • juice from 1 small lemon (2 tablespoons)
  • 1/2 teaspoon sea salt, or to taste
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside to cool.

  • Add the chickpeas to a large mixing or salad bowl and toss in the rest of the ingredients. Mix well and serve at room temperature.

Makes 4 or more servings

Middle Eastern Chickpea and Olive Salad

10 comments:

Meeta said...

I really love my chickpeas!! That's why I really enjoying finding great new recipes. Lisa - this is a lovely flavorful idea and perfect with grilled fish or meat!

Ricki said...

Hooray for improvised recipes! This would have been perfect during my grain-free cleanse, but I think I'd love it any time. . . the addition of olives is a great idea.

Mike of Mike's Table said...

Its funny, my wife and I just had a craving for chickpeas yesterday. This looks like a great dish to try and I like that you included olives in the mix

D said...

the salad looks so healthy and nutritious Lisa. Thanks for sending to AWED.

Hugs,
Siri

Kalai said...

That's a good looking salad, Lisa! Delicious! :)

cookinpanda said...

Lisa, this is just my kind of salad! It is so simple, yet incredibly flavorful. I can't wait to make it. And, I'm sure there will be a second time for goat cheese....

Kevin said...

Another tasty salad! I don't think I can resist adding feta though... I have started getting the really big tubs of feta because I use it so often in salads.

kittie said...

Chickpea salads are always good in my book! Liking the olive addition too.

I cook up a vat of chickpeas then freeze them once they're cooked - makes this kind of salad soooooo quick!!

Christie @ fig & cherry said...

Yum, that sounds great! I bet it would be perfect with a seared tuna steak.

Chitra said...

I had been searching for a good appetizer for my party yesterday. I found this and it was widely appreciated. Thanks!