Salad of Chickpeas, Black Olives and Artichokes from Ilaria Brunetti

With the approach of sunny days, one is never short of delicious salads that are easy to prepare. This week, Ilaria Brunetti, our Friouilienne favorite in Paris, shares with us one of her delicious recipes of salads-based artichokes and chickpeas. And, of course, wild Rosemary and delicious little olives ! Yummy !

Preparation time Time : 20 minutes
Cooking time : 60 minutes
Difficulty : Easy

Ingredients and Recipe for 4 People

• • 500 g of Chickpeas
  • 2 Artichokes
  • 100 g Arugula
  • 1 Organic Lemon 
  • 20 aines d’Olives Chétoui Baba Bahri
  • Fleur de Sel
  • 1 teaspoon of Wild Rosemary and Bio-Baba Bahri
  • Organic olive oil

Step 1 : Preparation of Chickpeas

If like Ilaria you're a purist and demanding(e) of the chickpeas, this step is done for you. For other refer to the recommendations a little lower.

On the eve of the preparation of the salad you will need :

• Rinse the chickpeas and soak them in the water. The next day they will be inflated and will be ready for baking !
• Again flush the chickpeas and put them to cook in a large saucepan filled with water.
• Then add a clove of garlic and rosemary. The cooking time is 45 minutes until the chickpeas are tender.
• Once cooked, leave to cool in the cooking water, then drain still warm.
• Then put the chickpeas in a bowl and season with salt. It will be necessary to season with a little lemon juice or even a bit of lemon peel. (optional)
• Finally, the last step will be to add the black olives with a bit of olive oil.

For all those who have not had the courage to soak the chickpeas in advance, you just need to buy it already cooked ! But of good quality, of course ! Once drained, cook your chickpeas to the pan with a dash of olive oil, rosemary and a clove of garlic.

Step 2 : Preparation of Artichokes 

• First of all, remove the stem and fiber.
• Then cut the stem into thick slices and put them in water with lemon juice.
• To remove by following the outer leaves, the toughest, and the tip of the artichoke.
• Divide the artichokes in half, then again cut each half into three or four. Sometimes there can be what is called the hay, you will need to remove it.
• Once cut, dip the pieces in water with lemon.
• Finally warm in a pan with the olive oil and the garlic clove remaining prior to return of the artichokes with a little salt. The objective will be to sauté and brown for a few minutes.

Step 3 : tv and Variations

• Arrange the arugula (washed and wrung out) in the plates.
• Add chickpeas mixed with olives and fill with artichokes.

And voila, it is ready to be served and to be enjoyed!

For other recipe ideas, have a look at our blog !
And to follow the life of our frioulienne favorite in Paris this is happening ifollowing !

PS: In summer when the artichokes are gone it will be possible to replace it with zucchini, roasted, or pan-fried in the frying pan. Our Thyme Baba Bahri in this case, might be to consider as well when cooking the zucchini the cooking chickpeas.

PPS : You know it is always curious, in Baba Bahri, to know a little more about the way you use our ingredients. And above all hungry to try new recipes ! So if it says to you, do not hesitate to send us a little message on contact@bababahri.com we share your recipes