Chickpea and olive salad

Chickpea and olive salad

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 5 minutes


  • 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

Cooking Instructions


1 Drain the chickpeas and rinse under cold water. Place in a bowl with the olives 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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