Chickpea Salad Sandwiches
Mar. 14th, 2010 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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batchlunchGreetings! 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!
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!