Smashed chickpea salad from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on September 03, 2024

    So easy, basically just opening some cans and a little chopping, and very flavorful and healthy. I added some dill as I had a few sprigs leftover in the fridge, and I used a potato masher instead of a fork to make quicker work but left it pretty coarse. I think this will keep well for a few days making it great for packed lunches.

  • Rutabaga on March 08, 2016

    This is a delicious blend of flavors. Good olive oil really brings this salad together, making it feel a little decadent, not just like a healthy hippie dish. I like to take a little time to rub off some of the chickpea skins, as that helps them soak in the flavors. For maximum flavor, it also works well to make the salad at least a couple of hours in advance. Roasted red peppers would be a good addition, or spread some harissa on the bread to give the sandwich a nice kick.

  • wester on August 11, 2011

    Delicious, easy to make, and vegan.

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