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Chickpea and olive salad

By Abigail Donnelly
4
Easy
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.