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Smashed Chickpea and Olive Salad


Description

I chose not to add olive oil because I thought it tasted really good without it. Your call on that.

It would be great on toasted pieces of baguette or in a sandwich or on crackers or on pita chips or on flatbread or straight out of the bowl with the fork you used to mash. I’ll let you guess which route I went …


Scale

Ingredients

  • 1/2 cup marinated olives
  • 1 15-ounce can chickpeas
  • 1/4 medium red onion
  • juice of one lemon

Instructions

  1. Chop the olives. Both the Smitten Kitchen recipe and Tom use black olives, but I’m an equal opportunity eater when it comes to olives, so I went with a mix of spicy marinated ones. The marinade adds a lot of flavor to the salad, so I recommend it. I also used a lot more than either recipe called for, so my final product was almost half chickpea, half olive. But I really like olives.
  2. Drain and rinse the chickpeas. Then chop the onion as finely as you can (in my case, not so fine).
  3. Add the lemon juice. You can add the zest too, if desired.
  4. Toss in a medium-large bowl. Add salt and pepper (I went with just pepper — the extra olives added plenty of salt). Then use the back of a fork or a potato smasher to mash away. You could probably get good results with a food processor as well, but who wants to clean one of those?