Chickpea and Octopus Salad Recipe

Author: c.1997, M.S. Milliken & S. Feniger, all rights reserved

Nutrition

Cal/Serving: 272
Daily Value: 14%
Servings: 6

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat10g16%
Saturated2g8%
Carbs28g9%
Fiber8g32%
Sugars4g0%
Protein18g36%
Cholesterol28mg9%
Sodium565mg24%
Calcium128mg13%
Magnesium79mg20%
Potassium710mg20%
Iron7mg37%
Zinc2mg16%
Phosphorus296mg42%
Vitamin A399IU8%
Vitamin C11mg18%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg10%
Niacin (B3)3mg14%
Vitamin B60mg23%
Folic Acid (B9)232µg58%
Vitamin B1212µg198%
Vitamin E2mg12%
Vitamin K63µg79%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
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INGREDIENTS

  • 3/4 pound raw baby octopus or cooked octopus meat
  • 2 cups fish stock or clam juice
  • 1 cup water
  • 1/4 cup white vinegar
  • 1 tablespoon black peppercorns
  • 5 bay leaves, plus 1 for chick peas
  • 1/2 pound dried chickpeas, picked over and soaked in water to cover for 3 hours or overnight
  • 1 1/2 quarts water
  • 3 tablespoons lemon juice
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh oregano
  • 3/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons fruity extravirgin olive oil
  • 1 head of redleaf lettuce, inner leaves only, for serving
  • 1/4 cup crumbled feta cheese, for serving (optional)
  • 2 Italian Roma tomatoes, seeded and diced, for serving (optional)

Recipe Details

Servings 6 servings