Salade de pois chiches à la provençale – Provençal Chickpea Salad Recipe
This chickpea salad smells of Provence: olive oil, garlic, herbs and ripe tomatoes. In France, dishes like this are often served in summer as a chilled lunch or a side to grilled meats. It’s as filling as a small main course, but comes together quickly, especially if you use canned chickpeas.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
Ingredients
- canned chickpeas drained weight - 400 g
- tomatoes medium, ripe - 3 piece
- yellow bell pepper - 1 piece
- red onion - 0.5 piece
- black olives pitted, sliced - 60 g
- garlic finely chopped or grated - 1 clove
- olive oil good quality - 3 tablespoons
- white wine vinegar - 1.5 tablespoons
- Herbes de Provence dried herb mix - 1 teaspoon
- flat-leaf parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Main Ingredient:
Chickpeas
Preparation
- Drain the chickpeas in a sieve and rinse under cold water to remove the brine flavour. Set aside to drain thoroughly.
- Dice the tomatoes, deseed the pepper and dice it as well. Peel the onion and slice it into thin half-moons.
- In a large bowl, combine the chickpeas, tomatoes, pepper, onion and olives.
- In a small bowl, whisk together the olive oil, vinegar, chopped garlic, Herbes de Provence, a pinch of salt and pepper until the dressing is emulsified.
- Pour the dressing over the salad, add the chopped parsley and gently toss to avoid crushing the tomatoes.
- Taste and adjust the seasoning with more salt, pepper or a little extra vinegar if needed. Leave to stand for at least 10 minutes so the flavours can meld.
Storage
In fridge:
3 days
Freezing:
No
Store any leftover salad in an airtight container in the fridge and eat within 1–2 days. Stir before serving and refresh with a little extra olive oil or vinegar if needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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