Chickpea and Octopus Salad Recipe

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

Nutrition

Cal/Serving: 280
Daily Value: 14%
Servings: 6

High-Fiber
Fat11g16%
Saturated2g8%
Carbs29g10%
Fiber9g36%
Sugars5g0%
Protein18g37%
Cholesterol28mg9%
Sodium567mg24%
Calcium155mg15%
Magnesium86mg21%
Potassium779mg22%
Iron7mg41%
Zinc3mg17%
Vitamin A598IU12%
Vitamin C14mg23%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg11%
Niacin (B3)3mg15%
Vitamin B60mg25%
Folic Acid (B9)239µg60%
Vitamin B1212µg198%
Vitamin E3mg14%
Vitamin K75µg93%
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