While having never been to Greece this seems as though it would be something that you might eat at a small taverna on the Mediterranean Sea. It is sort of an "a la grecque" dish which if done right is always good to have on hand and usually are even better the second day or, at the very least, after a couple hour marinade. I think this would be good followed by some sort of Mediterranean fish dish. If you want to make this a very filling salad add some feta and a couple of pitas and you will have a meal. - thirschfeld —thirschfeld
Test Kitchen Notes
The pomegranate molasses and preserved lemon really give thirschfeld's chickpea salad a whole, new, fantastic dimension. The pita and feta are listed as optional ingredients and I might disagree a bit with that as they really do transform the dish into a satisfying meal that is light, delicious, and flavorful. I liked using the savory, and I will try making this again with thyme or oregano. I can see plenty of upcoming summer nights where this dish will feature prominently! —vvvanessa
mixed olives, picholine, castelvetrano, kalamata
garbanzos, cooked, or rinsed canned
preserved lemon, finely minced
shallot, finely minced
garlic clove, finely minced
fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
red wine vinegar
extra virgin olive oil
kosher salt and fresh ground black pepper
head butter leaf lettuce
hunks of feta and pita, optional
In a mixing bowl combine everything up to the olive oil. Mix everything to combine. Season it with black pepper and then add the olive oil. Stir to coat and then let the salad rest for at least 1 hour and you can even refrigerate it over night.
Before serving rinse the butter leaf and then using a salad spinner dry the lettuce. Place two or three leaves on each plate. Stir the salad to redistribute everything. Taste and if it needs salt add some. Divide the garganzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens. Serve.