I don’t know how I’ve forgotten about this recipe! We used to make it ALL the time in the summer. It is so delicious! The other day my husband asked me to make “that chickpea salad thing you used to make I.” Ha! Ha! knew exactly which one he was talking about. So glad he remembered it! I’m not going to let it slip away again. No way! Now that it is officially BBQ season, we are going to be making it all the time. I’m super excited to share it with you. This salad is so light and refreshing that you might just forget all about the potato salad.
We stumbled upon this recipe years ago in 30 Secrets of the World’s Healthiest Cuisines by Steven Jonas, M. D. and Sandra Gordon. Don’t know if the book is still around so I’m going to share the recipe with you.
Chickpea Salad with Olives and Basil
Ingredients
- 2 15 oz cans chickpeas, rinsed and drained
- 4 ripe tomatoes, halved, seeded and chopped
- 2 celery stalks, diced
- 3 scallions, thinly sliced
- 1/2 cup Kalamata olives, pitted and chopped
- 8 basil leaves, julienned
- 1/2 cup parsley
- 2 tbsp olive oil
- 2 lemons, juiced
- 3 tbsp capers
- salt and pepper, to taste
Instructions
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Combine the chickpeas in a large bowl with remaining ingredients; toss and serve. Can be made a day ahead.