Chick Pea and Olive Spring Salad with Goat Cheese

You must know by now that I LOVE garbanzo beans, aka chick peas. Eat ’em at every opportunity, would grow them if I could. Oh wait, I think I have seeds for this year’s garden. Getting ahead of myself again…

The good folks at DiBruno Bros. in Philadelphia came up with this winner-winner-goat cheese dinner recipe, and I intend to enjoy it this week!


  • 1 pound of chick peas
  • 1 medium red onion sliced thin
  • 1\2 cup kalamata olives, pitted
  • 1 tbsp chopped preserved lemon
  • 1 medium carrot, shredded
  • 1\4 cup freshly chopped oregano
  • 1\4 cup freshly chopped parsley
  • 4 oz crumbled goat cheese, like Bucheron (or BabyCakes, for our goatshare owners!)
  • Salt and pepper to taste
  • For the dressing
  • 3 oz  red wine vinegar
  • 6 oz  extra virgin olive oil
  • 3 cloves of garlic, minced
  • 4 filets of anchovies


  1. Make the dressing by rendering the anchovy filets in a sauté pan with a little of the olive oil. Add the garlic and cook lightly for 2-3 minutes. Cool slightly. In a mixing bowl, whisk together the anchovy mixture and vinegar, then whisk in the olive oil.
  2. Toss with the remaining ingredients, chill for one hour, serve. Serves 4-6.

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