Chickpeas with Olives


Crunchy chick peas complemented by lovely dark olives.

From the Lebanon.

This recipe contains the following types of ingredient: plants and fungi.


225 g dry weight
150 g
Zaytoun FAIRTRADE black olives
225 g
spring onions
15 ml
coriander leaves
2 cloves
to taste
salt and FAIRTRADE ground black pepper
1 ml
1 pinch
chilli powder
15 ml
Zaytoun FAIRTRADE olive oil
30 ml
FAIRTRADE lemon juice


Soak the chickpeas overnight in lots of water and cook in the usual way.

Drain and allow to cool.

Meanwhile, top and tail and skin the spring onions.

Skin and crush the garlic.

Add the remaining ingredients and mix together well.

Chill for 30 minutes and serve.

To serve

Serve with chunks of multi-grain or rye bread and butter, and a glass of FAIRTRADE white wine.


Vary the quantity of spring onions according to how sharp you like your snacks.