French cuisine · Salads & Mezze

Provençal Chickpea Salad

Chickpeas with diced tomatoes, red onion and herbes de Provence in an olive oil vinaigrette.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 3 tomatoes
• 1 red onion
• 1 clove garlic
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 bunch flat-leaf parsley
• 1 tbsp thyme
• 80 g black olives
• Salt, pepper

Instructions

1. Pour the chickpeas into a sieve, rinse thoroughly under cold water until no more foam appears, and drain well.
2. Peel and seed the tomatoes and cut into 1 cm cubes; cut the red onion into thin half-rings and mince the garlic very finely.
3. Whisk the Dijon mustard with the red wine vinegar, garlic, thyme leaves, salt and pepper, then slowly whisk in the olive oil.
4. Mix the chickpeas with the vinaigrette and let sit for 15 min. at room temperature — eaten slightly warm they taste noticeably rounder.
5. Fold in the tomato cubes, onion rings and pitted olives, stirring gently so the tomatoes don't break apart.
6. Sprinkle with chopped parsley, adjust the seasoning once more and serve the salad with fresh white bread as a starter or a light main course.