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Chickpea & Olive Salad
Ave. Rating is 3.5 (2 ratings) Add Your Comments and Ratings

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Wonderful salad is mildly spicy and tastes even better the second day! Use canned chickpeas in place of dry - just drain and rinse before boiling.

Serves: 6

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Sephardic Parve Salad

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16 ounces dry chickpeas
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/4 teaspoon of cayenne pepper
1 teaspoon cumin
1/2 cup kalamata olives, pitted
2 medium tomatoes, chopped
8 scallions, chopped fine
1/4 cup chopped parsley or cilantro
Salt and pepper, to taste


  1. Soak chickpeas in cold water for 12 hours, or overnight.
  2. Place chickpeas in a saucepan and fill with salted water. Bring to a boil then simmer for 1 hour, until tender. Drain and set aside.
  3. Mix the olive oil, lemon juice, garlic and pepper and whisk together with a fork.
  4. Combine all the remaining ingredients with the olive oil/lemon juice mixture and coat evenly.
  5. Season with salt and pepper, to taste, and refrigerate until ready to serve.

Reader Comments

Anonymous says...
Rating is 4

Nov 2, 2009 (report abuse)

Daniel says...
Rating is 3

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Dec 2, 2015 (report abuse)



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