Stewed Chickpea Salad With Feta, Olives And Mint Recipe

Name: Stewed Chickpea Salad With Feta, Olives And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 pounds Dried Chickpeas, Soaked Covered In Water For 6 Hours Or Overnight; 1 quart Water; 3 cloves Garlic, One Minced, Two Crushed, Divided Use; 2 sprigs Thyme; 1 leaf Bay; 1/2 cups Kalamata Olives, Pitted And Chopped; 2 whole Large Tomatoes, Seeded And Chopped; 1 bunch Scallions Sliced Thin; 1 Tablespoon Mint Leaves, Diced; Kosher Salt And Pepper To Taste; 1 ounce, weight Feta Cheese, Crumbled; FOR THE VINAIGRETTE:; 1/2 teaspoons Powdered Cumin; Cracked Black Pepper, To Taste; 1 teaspoon Dried Oregano; 1-1/2 Tablespoon Red Wine Vinegar; 1/4 cups Extra Virgin Olive Oil

Servings: persons

FOR THE SALAD:
1/2 pounds Dried Chickpeas, Soaked Covered In Water For 6 Hours Or Overnight
1 quart Water
3 cloves Garlic, One Minced, Two Crushed, Divided Use
2 sprigs Thyme
1 leaf Bay
1/2 cups Kalamata Olives, Pitted And Chopped
2 whole Large Tomatoes, Seeded And Chopped
1 bunch Scallions Sliced Thin
1 Tablespoon Mint Leaves, Diced
Kosher Salt And Pepper To Taste
1 ounce, weight Feta Cheese, Crumbled
FOR THE VINAIGRETTE:
1/2 teaspoons Powdered Cumin
Cracked Black Pepper, To Taste
1 teaspoon Dried Oregano
1-1/2 Tablespoon Red Wine Vinegar
1/4 cups Extra Virgin Olive Oil

1
Drain the chickpeas after soaking them, discarding the old water. Place them in a large saucepan with the 1 quart of water, 2 crushed garlic cloves, thyme sprigs and bay leaf. Bring to a simmer, cover the pan and cook gently for 1 1/2 hours or until tender. Remove from heat, uncover the pan and allow to cool slightly in the cooking liquid.
2
While cooling, make the vinaigrette by combining the final five ingredients plus the remaining one clove of garlic (diced). Whisk to combine.
3
Drain the cooked chickpeas, discarding the garlic, thyme sprigs and bay leaf. Transfer chickpeas to a salad bowl. Allow to cool slightly. While still warm, toss chickpeas with the olives, tomatoes, scallions, mint and vinaigrette. Taste and adjust the seasoning, adding a little salt and/or pepper if required. Sprinkle with feta and serve warm.
4
This can be served as a meatless main dish, or as a side dish with a meat of your choice. My family enjoyed it with grilled, sliced chicken breast and toasted Ciabatta bread.
5
(Adapted from New Classic Family Dinners by Mark Peel.)

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 pounds Dried Chickpeas, Soaked Covered In Water For 6 Hours Or Overnight, 1 quart Water, 3 cloves Garlic, One Minced, Two Crushed, Divided Use, and more.

Yes, Stewed Chickpea Salad With Feta, Olives And Mint falls under the Soups & Stews 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.

Stewed Chickpea Salad With Feta, Olives And Mint

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