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Monday, September 3, 2012

Smashed Chickpea Salad

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 parsley
1 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. 


  1. I'm a chickpea fan! I always throw in a small can into our salads. Thanks for the onion tip!

  2. I eat a chickpea salad for lunch at least once a week. My version is from Orangette: just chickpeas, olive oil, lemon juice, Parmesan, and sea salt. So simple yet so good!

  3. I love seeing fellow chickpea fans! Also, that simple salad sounds really good. I may have to try it :)