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. Recipe:
  • 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.