Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Chickpea Salad

Smashed Chickpea Salad

Dinner, Lunch, Salad, Sides, vegan, VegetarianTove Balle-PedersenComment
Smashed Chickpea Salad

Smashed Chickpea Salad

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.

Serves 3.


  • 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.