Chickpea Salad
Ingredients:
1 15-ounce can of chickpeas, drained
1 tablespoon chopped red onion
1 tablespoon fresh parsley, chopped
Juice from 1/4 lemon (original recipe calls for 1/2; I thought this was too lemony)
Zest from 1/2 lemon
A pinch of paprika
Olive oil
Salt (to taste)
Pepper (to taste)
1. Mix all ingredients except olive oil in a medium bowl.
2. Lightly mash the chickpeas with a potato masher, fork, or pestle. There should still be chunks of recognizable chickpeas.
3. Add a flew sloshes of olive oil and toss salad. Enjoy. Salad is good on its own, but I like it on a toasted sandwich. It's delicious with some garlic smeared onto the bread and roasted or pickled red pepper. It's also delicious topped with pea shoots.
Adapted from Smitten Kitchen
Ingredients:
1 15-ounce can of chickpeas, drained
1 tablespoon chopped red onion
1 tablespoon fresh parsley, chopped
Juice from 1/4 lemon (original recipe calls for 1/2; I thought this was too lemony)
Zest from 1/2 lemon
A pinch of paprika
Olive oil
Salt (to taste)
Pepper (to taste)
1. Mix all ingredients except olive oil in a medium bowl.
2. Lightly mash the chickpeas with a potato masher, fork, or pestle. There should still be chunks of recognizable chickpeas.
3. Add a flew sloshes of olive oil and toss salad. Enjoy. Salad is good on its own, but I like it on a toasted sandwich. It's delicious with some garlic smeared onto the bread and roasted or pickled red pepper. It's also delicious topped with pea shoots.
Adapted from Smitten Kitchen
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