lab: (Default)
[personal profile] lab posting in [community profile] batchlunch
Greetings! This recipe is from Smittenkitchen, an awesome foodblog, if a bit fussy, and has served me well. But then again, I could eat chickpeas all day.



Smashed Chickpea Salad
Inspired by ‘wichcraft
& copied/pasted from above link

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)

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. Add the glugs of olive oil, mix it lightly and enjoy.


This is just delicious, for variation, I use sometimes throw in a couple of toasted walnuts for crunch or use either Tahini, Mayo or sour cream as a base on pita bread. (For a really easy sour cream sauce: sour cream (to taste), 1 clove of grated garlic (to taste), salt & pepper (to taste) and chopped chives - stir together, spread on bread // Slightly less fussy version: Greek yoghurt + garlic poweder + salt/peper). Add fresh or roast peppers, roast zucchini or whatever you have in the fridge; this salad does play well with others.

It also keeps really long - the longest I had it was five days, then it was gone - and is really easy to throw together.



Enjoy!

Date: 2010-03-14 09:15 pm (UTC)
rosabelle: closeup of andros/zhane hug with the caption love (blue rose)
From: [personal profile] rosabelle
I am now very glad that I checked my reading page before I headed out the door, because I have not had this in ages (well, not this exact recipe--I've never tried it with the lemon before, but it sounds like it will be awesome!) and I've suddenly realized that it's exactly what I want right now.

Date: 2010-03-14 10:46 pm (UTC)
cereta: Garlic (Garlic)
From: [personal profile] cereta
Oooh, that sounds tasty. I am not much for olives, but I bet I could add grape tomatoes after mashing.

Date: 2010-03-15 11:16 am (UTC)
copracat: dreamwidth vera (Default)
From: [personal profile] copracat
That sounds so good I want to make and eat it right now. Note: it is 10.15pm here!

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