Provencal Chickpea Salad

Ingredients

• 3 cups dried chickpeas, soaked in water overnight and drained
• 4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary
• ¼ cup red-wine vinegar
• 1 medium-size head roasted garlic, peeled
• 2 tablespoons, plus 2 teaspoons, olive oil
• ¾ cup chopped Italian parsley
• ¼ cup pitted and chopped green olives
• ¼ cup pitted and chopped imported black olives
• 3 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    350 calories; 10 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 16 grams protein; 673 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

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

2 hours 15 minutes