Provençal Chickpea Salad with Olives, Anchovies and Celery
This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. Chickpeas in Provençal Cuisine Originating from the Middle-East, chickpeas (“pois chiche”,…
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 350g cooked chickpeas, drained (= 1 large 540ml/19floz can)
- 1 large celery stalk, finely sliced (ends removed)
- 100g black olives
- 6-8 oil-packed anchovy fillets
- 2 green onions (or scallions), finely sliced – green ends removed
- 7-8 sprigs curly parsley, stemmed and finely chopped
- 1 tbsp (15ml) Wine vinegar (red or white)½ tsp salt
- 1/4 tsp cumin
- 1 tsp freshly ground black pepper (or to taste)
- 2 tbsp (30ml) Extra Virgin Olive Oil
Instructions
- 1
Step 1 - In a large bowl, combine chickpeas, sliced celery, olives, anchovies (reserve the oil), parsley and green onions (keep some parsley and green onion aside for garnish).
- 2
Step 2 - In a small bowl, combine the vinegar and salt. Whisk with a fork until the salt has dissolved. Add the cumin, black pepper, EVOO and 1/2 tbsp of the reserved oil from the anchovies. Whisk to combine.
- 3
Pour the dressing over the chickpea salad and toss to combine.
- 4
Before serving, garnish with fresh parsley and green onions.