smittenkitchen
Smashed Chickpea Salad
This salad is a forever site (and Deb lunch) favorite, just lightly crushed chickpeas with minced red onion, parsley, lemon juice and zest, enriched with olive oil.
👥 2 Servings⏱️ Prep & Cook: 10 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Mix everything but the olive oil in a small-to-midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Taste and adjust seasonings as needed, a glug or two of olive oil, mix it lightly and enjoy.
2
This is also awesome as a sandwich on toasted bread. Technically, it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (‘wichcraft’s way), a slice of
3
pickled garlicky red pepper
4
(our way), and a few leaves of sharp greens, such as watercress or arugula. Or, as shown right above this recipe, on an open-faced slice of toast first schmeared with a tahini dressing. Make tahini dressing with a big spoonful of tahini, one minced garlic clove, a squeeze of lemon juice, and thinned with water to a loose but spreadable consistency. Season well with salt and pepper.
5
Three more delicious ingredients to add, if you have them: Harissa, mixed in, or dolloped on top. A small spoonful of minced, preserved lemon. A larger spoonful or two of olive tapenade, in place of the chopped olives.
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