Chick Pea Salad With Olives
 
 
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Ingredients
  • 2 cans chick peas, drained & rinsed
  • 4 cloves garlic, minced
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • ¼ cup green olives, pitted and coarsely chopped
  • ¼ cup sun dried tomatoes, chopped (can be packed in oil)
  • ⅓ cup chopped scallions, white and light green part
  • steamed broccoli, 2 large florets (not heads), cut up into very small pieces
  • ¼ cup red wine vinegar
  • ⅓ cup, plus 1 tbsp  extra virgin olive oil
  • 1 tbsp fresh mint, minced
  • 1.5 tbsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh oregano, minced (can use dried)
  • Salt & Pepper to taste
Method
  1. Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/10/20/chick-pea-salad-with-olives/