Smashed Chickpea Salad

By skidivr595

Ingredients

• 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)

Details

Servings 4

Preparation

Step 1

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 also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas:

A slice of roasted red pepper (as they do at ‘wichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if you’ve got some harissa, I bet that would also be delicious.