Posted by: Deana | July 2, 2009

Chickpea Salad

Last night we tried a new recipe that’s going to be perfect for summer.  I found this Chickpea Salad recipe at Noodle Nights and Muffin Mornings. This was quick, easy, affordable, and wonderfully delicious, especially for someone who loves that fresh garlic-fresh lemon zing!  It reminded us of the curried hummus we frequently enjoy.  We had it on Trader Joe’s garlic naan bread, with fresh corn on the side.  Fresh, uncooked, white corn from the farmer’s market.  Mom encouraged us recently to give “raw” fresh corn a try – two thumbs up.  Yummy and so much easier to get ready.

Since we live in a tiny studio above a garage without air conditioning, Z has been planning meals (he took over meal planning for the summer) that involve no cooking or grill cooking so that when we get home and it’s between 94º and 107º inside we can grab the stuff we need for dinner and head outside to the patio for the evening.  So this chickpea salad recipe is perfect for the summer.

Chickpea Salad:

  • 1 can chickpeas, drained and washed
  • 1 clove garlic, pressed, minced or grated
  • 1 1/2-2 tbsp. olive oil
  • 1/3 cup kalamata olives, coarsely chopped (I would put in a little more next time, I love kalamata olives!)
  • 1/3 cup roasted red peppers, chopped (omitted)
  • juice of 1 lemon
  • 1 1/2 tsp. lemon zest(zest of 1/2 medium-sized lemon)
  • 1/2 cup flat leaf parsley, chopped

Pour washed chickpeas in a medium bowl and add or grate garlic into bowl.

Add 1 1/2 tbsp. of olive oil and using a potato masher, coarsely mash chickpeas (do not over mash- you want a coarse chop as opposed to a paste.)

Add kalamata olives, roasted peppers, lemon juice, zest and parsley. Mix to combine, adding more olive oil if needed.

Let rest for a few minutes before serving to let the flavors blend.

Serve cold or at room temperature on crusty bread, crackers or as is.

Can be stored in the refrigerator in tightly sealed container for two days.


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