Chickpea salad with green olives

Let’s give this a try. In the past year and a half, I was quite busy and I imagine I will keep being quite busy. I have a little one who is turning one next week and I keep wondering where the last year went. Between sleepless nights (luckly few), work, and trips up and down I-94 (unfortunately many given husband and I keep having jobs in separate cities) time just flew. And so no blogging. And very limited Instagramming and social media in general.

Today I opened the blog for the first time in ages and I have decided to write down a recipe. Might be another couple of months to the next one or it might be shorter. The one thing I learned in the last year is that planning with baby does not work the same way as planning without baby.

Anyway, for today I choose a recipe that I am obsessed with for the summer.

It is a simple salad but it is an explosion of flavors. It has the acid and sour notes from the lemon and the green olive, which make it feel light and refreshing. Plus it has saltiness from the capers and nuttiness from the tahini. And the heartiness of the legumes that make it substantial enough for a meal. My mouth is watering just thinking about it.


  • 1 can chickpeas
  • 10 capers
  • 5-8 green olives
  • half a pickled lemon
  • 2 tbsp tahini sauce
  • juice of half lemon
  • salt


  1. Rinse the chickpeas and place in a bowl.
  2. Roughly chop the capers, olives and pickled lemon and mix with the chickpeas.
  3. Prepare the sauce by diluting the tahini sauce with the lemon juice and if needed a bit of water.
  4. Mix the sauce in the chickpea salad and salt to taste.

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