INSALATA DI CECI MEDITERRANEA / CHICKPEA AND OLIVE SALAD

Name: INSALATA DI CECI MEDITERRANEA / CHICKPEA AND OLIVE SALAD
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean, Italian, European
Ingredients: 2 ounces pancetta, cut into small dice; 5 tablespoons extra-virgin olive oil (divided); 2 cups cooked chickpeas, drained; 1 small red onion, finely chopped; ½ cup pitted black olives quartered (Gaeta or Kalamata suggested); 8 flat-leaf parsley sprigs, leaves only (chopped); Salt and freshly ground black pepper

2 steps

Prep:10minCook:15min

From "Fagioli: The Bean Cuisine of Italy" by Judith Barrett, featured by RanchoGordo.com 5/15/2023 newsletter.

Updated at: Thu, 17 Aug 2023 09:45:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories375.4 kcal (19%)

Total Fat27.2 g (39%)

Carbs24.3 g (9%)

Sugars4.5 g (5%)

Protein10.4 g (21%)

Sodium325 mg (16%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 ouncespancetta

cut into small dice

5 tablespoonsextra-virgin olive oil

divided

2 cupschickpeas

cooked, drained

1red onion

small, finely chopped

½ cuppitted black olives

quartered, Gaeta or Kalamata suggested

8flat-leaf parsley sprigs

leaves only, chopped

salt

freshly ground black pepper

Instructions

Step 1

Combine the pancetta with 2 tablespoons of olive oil in a small saucepan over medium-low heat; cook, stirring frequently, until the pancetta is crisp, about 10 minutes. Turn off the heat, remove pancetta from the pan, and set aside to cool.

Step 2

Combine the cooked chickpeas with the pancetta, onion, and olives in a mixing bowl. Stir in the remaining olive oil and parsley; season to taste with salt and pepper.

View on Judith Barrett

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