Best Chickpea Olive Salad Recipes

CHICKPEA, FETA, AND OLIVE SALAD

Steps:

• Place the chickpeas in a bowl and add the feta cheese cubes.
• Cut the tomatoes in half if necessary, to make them bite-sized.
• Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
• Combine dressing ingredients in a small bowl.
• Pour over chickpea mixture, toss gently, and chill.
• Serve chilled or at room temperature.

CHICKPEA & OLIVE SALAD

Steps:

• Mix all the ingredients together in a glass bowl until well blended.
• Serve at room temperature.

CHICKPEA FLATBREAD WITH PARSLEY-OLIVE SALAD

Steps:

• Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
• Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
• Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
• Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.

CHICKPEA FLATBREAD WITH PARSLEY-OLIVE SALAD

Steps:

• Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
• Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
• Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
• Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.
• Photograph by Kana Okada