2 tablespoons olive brine (from a jar of green olives)
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes (optional)
1/4 teaspoon black pepper
1/2 cup green olives, sliced (pitted)
2 tablespoons fresh parsley, chopped
Salt to taste
(Optional)
Lemon zest for extra brightness
A splash of apple cider vinegar for more tang
Instructions
Prepare the chickpeas
If using canned chickpeas, rinse and drain well. Pat them dry with a paper towel for better flavor absorption.
Heat the base
In a large pan over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant (do not burn).
Add chickpeas
Toss in the chickpeas and cook for 5–7 minutes, stirring occasionally, until slightly golden.
Build the “dirty martini” flavor
Add olive brine, lemon juice, oregano, chili flakes, and black pepper. Stir well to coat the chickpeas evenly.
Add olives
Mix in the sliced green olives and cook for another 2–3 minutes so the flavors combine.
Finish fresh
Turn off the heat and stir in chopped parsley and optional lemon zest.
Taste and adjust
Add salt only if needed (the olives and brine are already salty).
How to Serve
Serve warm or at room temperature
Add to salads or grain bowls
Enjoy as a protein-rich snack
Serve with crusty bread or wraps
