Smashed Chickpea Salad
As my “must-bake” list continues to grow, I find that I rarely save non-baked goods as favorites anymore. In an effort to try more new recipes for lunch and dinner I’ve made a conscience effort to start saving meal recipes instead of just cookies and cakes. This is one of the recipes that caught my eye.
This salad comes together in no time and is quite tasty. I forgot to add the olive oil and it was still delicious. We both really enjoyed these sandwiches for lunch one Saturday.
Smashed Chickpea Salad – from Smitten Kitchen
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives – I omitted, we both don’t like olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil
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.
We made sandwiches with a small amount of mayo and roasted red peppers on toast. I even forgot the olive oil and it was still delicious.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!