Chickpea Salad

Chickpea Salad


  • 1 c. dried Chickpeas – soak in water to cover overnight – then drain


  1. Place the soaked chickpeas in 2 1/2 qts of water with 3 cloves of garlic each cut in half, and 1/2 tsp. Kosher salt.

  2. Bring to boil and then simmer for a couple of hours. You will see a white foam form on the surface of the water. You can skim that off.

  3. Stir occasionally and add more water if getting dry.

  4. Drain the chickpeas and set aside.


  •  2 medium or 1 large fennel bulb as follows


  1. Cut off the base and feathery green fronds. Peel outer layer.

  2. Slice the bulb vertically and cut out the inner core

  3. Facing one half bulb downward toward the cutting board, slice horizontally across. Repeat with the other piece or pieces until completely sliced.


  •  1 orange for the dressing.


  1. Grate the zest

  2. Peel the orange and divide into single sections, cutting each section in 1/2.

  3.  put aside for the dressing.

Additional Ingredients

  • 9 Peperoncini (these come in a jar)- sliced into rings with seeds removed or about ½ c. presliced Peperoncini rings

  • 1/2 purple onion sliced thinly

  • 1 c. pitted black olives or Kalamatas (amt. depends on how much you like black olives!)

  • 5 Campari or Cherry tomatoes – cut into quarters

  • 1/3 c. roughly chopped fresh basil

  • 1/3 c. Extra virgin olive oil

  • 1/4 c. Orange juice

  • 1 clove garlic – chopped very finely

  • 1 tsp. White Vinegar

  • 1/2 tsp Kosher salt

  • Freshly ground black pepper to taste

  • Pinch Red Pepper Flakes


  1. In a bowl combine:

  2. Sliced fennel

  3. orange pieces

  4. 9 Peperoncini

  5. 1/2 purple onion

  6. 1 c. pitted black olives or Kalamatas

  7. 5 Campari or Cherry tomatoes

  8. 1/3 c.  chopped fresh basil

  9. A little extra chopped fresh basil for the top of the salad for garnish

  10. Add the chickpeas and toss.


  1. 1/3 c. Extra virgin olive oil

  2. 1/4 c. Orange juice

  3. Zest of 1 orange

  4. 1 clove garlic

  5. 1 tsp. White Vinegar

  6. 1/2 tsp Kosher salt

  7. Freshly ground black pepper to taste

  8. Pinch Red Pepper Flakes

  9. Whisk above ingredients, add to chickpea salad and toss well. Taste and correct seasoning to taste if required. Refrigerate until serving time.

Chickpea Salad can be made a day ahead and refrigerated. NOTE: if making ahead, taste and see if it needs re-seasoning before serving. Sometimes when the salad sits, it absorbs some flavor and needs a refresher.

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