chickpea salad with kalamata olives

I love this recipe! It’s based on one in Patricia Wells’ Bistro Cooking. It’s so easy (once you cook the chickpeas—and that’s just letting them simmer for a while on the stove), and so delicious! I haven’t tried it with canned chickpeas—let me know if it tastes good, if you try it!  You can make a lot of chickpeas at once and then freeze them, ready to make salads. Or you can make this salad and then freeze the leftovers! It makes quite a bit, but it keeps well in the ‘fridge and freezes nicely. You can always halve the recipe if you don’t want to make so much—but why?  It’s hardly any more bother to make the big batch and have it for later!

This is a great salad in which to use the really good olive oil you’ve been saving for a special occasion. If you don’t already have some really good stuff, they sure have a nice variety at Summit Spice & Tea Co., at 1120 E. Huffman Road.

for the chickpeas

3 cups dried chickpeas, soaked at least 4 hours or overnight
1 onion, quartered
4 garlic cloves, peeled
2 bay leaves

1. Drain the chickpeas. Put them in a pot, cover with fresh water by about an inch, and add the onion quarters and garlic and bay leaves. Make sure the water covers the onions. Bring to a boil, then turn down the heat and simmer, partially covered, until the chickpeas are completely tender. This could be as short as an hour, or as long as an hour and a half or two. The peas should be quite soft—soft enough to easily mash between your tongue and the roof of your mouth. If you have time, let the chickpeas sit in their cooking liquid and cool—they will absorb more of the flavorful broth and have a creamier texture.
2. Pick out the onions and garlic and bay leaves and discard. Strain the chickpeas, reserving the broth. You won’t need any of the broth for the salad, but it makes fantastic vegetable stock to make soups or stews—freeze it until you’re ready to use it!

for the salad

¼ cup red wine vinegar
10 garlic cloves, finely minced
¼ cup finely chopped minced fresh herbs, such as rosemary, thyme, and parsley (just use whatever you have)
sea salt or kosher salt
freshly-ground pepper
¼ to ½ cup extra-virgin olive oil (to your taste)
1 cup pitted Kalamata olives (or you can use black oil-cured olives, if you can find them)
2 medium onions, finely minced

1. Prepare the vinaigrette: Combine the vinegar, garlic, herbs and a teaspoon of salt. Mix, and slowly whisk in the oil. Season to taste with pepper and more salt, if desired.
2. When the beans are cooked and drained, and while they are still warm (just reheat them if you’ve let them cool), add the olives, onion, and the vinaigrette; toss. Season to taste (they will probably need quite a bit more salt), add more olive oil if you like, and serve. You can serve this salad warm, or at room temperature.