Home
Recipes
olive tapenade

Muffuletta pie

Cheese recipes

Muffuletta pie

Dukkah pea falafel pita pockets

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Grilled halloumi skewers with olive tapenade

Braai recipes

Grilled halloumi skewers with olive tapenade

10 minutes

Ravioli with olive and tuna sauce

Ravioli with olive and tuna sauce

Tomato olive and Parmesan risotto

Italian recipes

Tomato olive and Parmesan risotto

25-30 minutes

Chickpea and olive salad

Chickpea recipes

Chickpea and olive salad

Load more

Chickpea and olive salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

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.