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Chick Pea and Olive Salad with Goat Cheese

Anyone that knows me knows that i just love chick peas. I eat them all the time and I am constantly looking for new recipes on how to dress them up for the next meal. Di Bruno Bros. has a great recipe for spring time.


  • 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

  • Salt and pepper to taste

  • For the dressing

  • 3 oz Imported red wine vinegar

  • 6 oz extra virgin olive oil

  • 3 cloves of garlic, minced

  • 4 filets of anchovies


  • 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.

  • Toss with the remaining ingredients, chill for one hour, serve. Serves 4-6.