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Chickpea recipes
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Chickpea and olive salad
4
Easy
5 minutesIngredients
- 1 x 400g can chickpeas in brine
- 200 g kalamata olives, pitted
- 30 g parsley, chopped
- 2 T olive tapenade
- 2 anchovy fillets, chopped
- 1 T extra virgin olive oil
- 1 lemon, juiced
- sea salt and freshly ground black pepper
- italian parsley - for garnish
Method
1 Drain the chickpeas and rinse under cold water. Place in a bowl with the olives and parsley.
2 Mix the olive tapenade, chopped anchovy fillets, olive oil and lemon. Season to taste.
3 Pour this over the chickpeas and olives.Garnish with Italian parsley.