This is a really simple salad to throw together. I love chickpeas. They're an easy and delicious way to add substance to a meal. Canned chickpeas are a pantry staple in our house. Here, combined with red pepper, red onion and olives they make a filling lunch or dinner. The recipe is from smitten kitchen. Deb suggests it as a sandwich topping, but we loved it on some pearled barley instead. If you're not a fan of the intense flavor of red onion, you can soak the chopped pieces in cold water for 10 minutes before using them in the recipe.
Smashed Chickpea Salad
1 15-ounce can chickpeas, drained and rinsed
1/4 cup chopped red pepper
2 tablespoons chopped black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley1 teaspoon lemon zest
2 tablespoons lemon juice
½ to 1 teaspoon salt, to taste
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
Combine all the ingredients and salt and pepper to taste. Smash some of the mixture for textural contrast. Serve on cooked barley, another grain, or a piece of bread.