Chick Pea Salad With Olives

Chick Pea Salad With Olives


  • 2 cans chick peas, drained & rinsed
  • 4 cloves garlic, minced
  • 1/4 cup Kalamata olives, pitted and coarsely chopped
  • 1/4 cup green olives, pitted and coarsely chopped
  • 1/4 cup sun dried tomatoes, chopped (can be packed in oil)
  • 1/3 cup chopped scallions, white and light green part
  • steamed broccoli, 2 large florets (not heads), cut up into very small pieces
  • 1/4 cup red wine vinegar
  • 1/3 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


  1. Rinse and drain chick peas and place in a large bowl. 
  2. Add olives, scallions, sun dried tomatoes and broccoli, mix well. 
  3. In a small bowl whisk together red wine vinegar, olive oil and all the herbs. 
  4. Pour over chick peas and mix until incorporated. 
  5. If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked. 
  6. Allow to sit for 30 minutes to let the flavors blend. 
  7. Serve at room temperature.

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