This is one of my favourites; a hearty salad that I will sometimes have as a meal.
Today, it was made extra special, thanks to a care package a dear friend sent me – who knows me oh, so well! It has been AGES since I’ve had truffle salt or truffle oil! Not that I couldn’t find them; they’re just normally incredibly expensive.
Every now and then, though, they show up at Winners at affordable prices and, apparently, they had quite a variety of truffle products available!
And yes. It’s always time for tea.
I have the best friends!
A few dashes of truffle oil and a sprinkle of truffle salt to my salad brought it to a whole new level! It’s still delicious with just olive oil and regular salt, though. 🙂
Black Olive and Chickpea Salad with Feta
1 can chickpeas, drained, rinsed
1 can black olives, whole or sliced
about 1/2 cup feta, cubed or crumbled
about 1/4 tsp dried dillweed or 1/2 tsp fresh
extra virgin olive oil
salt and pepper
- After draining and rinsing the chickpeas, shake off as much water as possible, or let them sit to drain more moisture out for a while.
- Combine chickpeas, black olives and feta into bowl medium bowl.
- Add dillweed, salt and pepper to taste, and enough olive oil to moisten.
- Stir or toss to combine thoroughly and serve.
Optional: use different types of salt (smoked salt is great!) or flavoured oil.
This can be made ahead and chilled in the refrigerator before serving. I have no idea how long it’ll last in the fridge, because it disappears so quickly!