Black Olive and Chickpea Salad

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 FetaBlack Olive and Chickpea salad


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


  1. 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.
  2. Combine chickpeas, black olives and feta into bowl medium bowl.
  3. Add dillweed, salt and pepper to taste, and enough olive oil to moisten.
  4. 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!

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