Ingredients

Method

• 1 x 400g can chickpeas in brine
• 200 g kalamata olives, pitted
• 30 g parsley, chopped
• 2 T olive tapenade
• 2 anchovy fillets, chopped
• 1 T extra virgin olive oil
• 1 lemon, juiced
• sea salt and freshly ground black pepper
• italian parsley - for garnish

Method

Ingredients

1 Drain the chickpeas and rinse under cold water. Place in a bowl with the olives parsley.

2 Mix the olive tapenade, chopped anchovy fillets, olive oil and lemon. Season to taste.

3 Pour this over the chickpeas and olives.Garnish with Italian parsley.