I love chickpeas, they are very filling and full of protein (9g/100g*) and dietary fiber (8g/100g*). Like lentils, chickpeas is easily flavored while cooking and by what ever you dress it with.
I really like the tanginess and the specks of salty olives and chili peppers. Overall this chickpea salad is a simple, quick weekday side. I served it with beer can chicken, an all-time favorite in my house.
This recipe is adapted from the Smitten Kitchen cookbook.
- 450 g cooked, cooled chickpeas
- 100 g green olives, pitted and thinly sliced
- 3 small pickled chilies, sliced
- 1 handful Italian parsley, chopped
- ½ teaspoon freeze dried buckthorn
- 35 ml lemon juice, freshly squeezed
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- 2 tablespoons olive oil
- 1 pinch cayenne pepper
Soak and cook the chickpeas according to instruction on the package, or like Chickpea and Carrot Salad a la Thomas Keller. If you are in a hurry use 2 cans of chickpeas, drain and rinse them.
Mix all but the olive oil and smash the salad with a potato masher, until you have a coarse mixture, with chunky pieces. Dress the salad with the Olive oil, and season it with salt, pepper and lemon juice.
* In the boiled chickpeas.