Chickpea Olive Salad

 

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• Cooking and Prep: 05 m
• Serves: 6
• No Allergens

I first tasted this by my nephew’s bar mitzvah in the US. I could not stop eating it! (I paid for that later!!) The blend of textures and seasoning makes this salad really appealing. It has real zing to it. We make it often for Shabbos and it’s the first salad finished, so make more than you think you’ll need. Don’t worry — it does not taste “Israeli” because of the olives!

 

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Ingredients (11)

Dressing

• garlic powder, to taste

• 3/4 cup distilled vinegar

• 1/3 cup sugar

• 1/4 cup water

• 4 teaspoons salt or to taste

• 1/3 cup oil

• pepper, to taste

Main ingredients

• 2 cans of Haddar Chickpeas, drained

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  Haddar Chickpeas

• 4 diced tomatoes

• 1 jar Gefen Olives with Pimento (I used sliced olives)

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  Gefen Olives

• 1 large red onion, chopped

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Start Cooking

Prepare the Salad

1. Combine the chickpeas, tomatoes, olives, and onion in a bowl.

Make the Dressing

1. Combine the vinegar, sugar, water, salt, oil, and spices in a small bowl and mix well. Pour this over the salad and mix together. Enjoy!

    

Note:

I tested this recipe with just one tablespoon (!!!!) oil and the rest water. It is such a flavorful salad that no one tasted the difference. I might add that the original recipe called for 1/2 cup oil!

 

Variation:

If you don’t like such tangy salads, put in less of each of the seasoning ingredients, proportionately. I do that sometimes, too.