Chickpea Salad with Olives & Herbs



2 cans garbanzo beans (or 1 cup Soaked & Cooked dried beans)
2 Tablespoons of 18 year old Traditional Balsamic Vinegar
1 Tablespoon fresh lemon juice
5 Tablespoons of Liquid Gold Robust Extra Virgin Olive Oil
1 Teaspoon minced Garlic
1 Tablespoon Chopped Mint
1 Tablespoon Chopped Basil
1 Tablespoon Chopped Thyme
1 Tablespoon Chopped Rosemary
1 Tablespoon Chopped Oregano
Sea salt and fresh ground black pepper to taste
1/2 Cup Chopped Liquid Gold Kalamata Olives
1/4 Cup Chopped Green Onion


Drain Chickpeas; in a large plastic bowl whisk together balsamic vinegar, lemon
juice, and olive oil. Add Chopped herbs, salt and pepper. Blend in drained beans,
and then gently stir in chopped olives and green onion. This salad would benefit
from making a few hours ahead so flavors can blend.

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