Middle Eastern Chickpea and Olive Salad

Do resist the overwhelming temptation to add feta or goat cheese to this delicious, filling and satisfying Middle Eastern style chickpea and olive salad, at least the first time you make this. There will be a next time, yes there will.

Middle Eastern Chickpea and Olive Salad

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 13, 2008 Simple, elegant, lightly spiced and flavorful Middle Eastern chickpea and olive salad Preparation: 10 minutes Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2/3 cup Kalamata or black olives, pitted and sliced 1 to 2 green onions, finely chopped 2 tablespoons fresh cilantro, finely chopped 1 small clove garlic, crushed or minced 1/2 teaspoon paprika 1/2 teaspoon chili powder 1 tablespoon olive oil juice from 1 small lemon (2 tablespoons) 1/2 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside to cool. Add the chickpeas to a large mixing or salad bowl and toss in the rest of the ingredients. Mix well and serve at room temperature. Makes 4 to 6 servings