Chickpea Salad with Herbs

This salad makes a great side dish to any summer dinner.  The anchovies aren’t essential, but adds a bit of body to the party.  Make this ahead, and keep the leftovers for several days.

 

Chickpea Salad with Herbs

 

4 Cups Chick  peas, drained

½  Cup Diced red onion

2 Cloves Garlic, minced

2 Oz. Anchovies, minced (optional)

1 Large Egg yolk

¼ Cup Sherry wine vinegar

2 Tbsp. Dijon mustard

2 Tbsp. Lemon juice

1 Tbsp. Fresh thyme, chopped

1 Cup Chopped parsley

1 Cup Olive oil

Salt and pepper to taste

 

Mix chick peas and onions in a large bowl.  In a food processor, puree yolk with garlic and anchovies.  Add vinegar, mustard and lemon juice.  Slowly drizzle in oil with processor running.  Mix dressing into chickpeas, fold in herbs and adjust seasoning.

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