Provencal Chickpea Salad Recipe

Name: Provencal Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried chickpeas, soaked in water overnight and drained; 4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary; 1/4 cup red-wine vinegar; 1 medium-size head roasted garlic, peeled; 2 tablespoons, plus 2 teaspoons, olive oil; 3/4 cup chopped Italian parsley; 1/4 cup pitted and chopped green olives; 1/4 cup pitted and chopped imported black olives; 3 teaspoons salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

1
Place the chickpeas in a large pot and cover with cold water.
2
Add the rosemary branches and bring to a boil over high heat.
3
Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered.
4
Drain the chickpeas, place in a large bowl and discard the rosemary stems.
5
Set aside.
6
Whisk together the vinegar and roasted garlic.
7
Whisk in the olive oil.
8
Stir in the chopped rosemary, parsley and olives.
9
Toss the olive mixture with the chickpeas.
10
Stir in the salt and pepper to taste.
11
Serve at room temperature.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups dried chickpeas, soaked in water overnight and drained, 4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary, 1/4 cup red-wine vinegar, 1 medium-size head roasted garlic, peeled, and more.

Yes, Provencal Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Provencal Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions