Chunky Chickpea Salad
At least once a week, I mash chickpeas with some chopped herbs and a few glugs of high-quality extra-virgin olive oil for this simple lunchtime salad, inspired by a chunky hummus that I ate at SoHo House in Berlin a few summers ago. Note: Use organic ingredients whenever possible.
- 1 14-ounce can chickpeas, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon sea salt, or more, to taste
- ½ teaspoon ground sumac
- ¼ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
- Place chickpeas in a large mixing bowl. Using the back of a fork, mash the chickpeas until chunky—there should be some larger pieces, but not whole beans. Add olive oil and lemon juice. Gently mash to mix the liquid into the beans. Sprinkle ¼ teaspoon sea salt and sumac into the bowl and fold into the mixture. Add chopped herbs and stir to evenly distribute the herbs throughout the bean mixture.
- Taste and adjust seasoning as necessary, adding additional sea salt, sumac, lemon juice and/or olive oil as needed. Stir gently to keep chunky texture.
- Chill chickpea salad, covered, for at least 1 hour before serving to allow flavors to blend. Leftovers keep for 2 to 3 days in a covered container in the refrigerator.
- Substitute dried chickpeas, soaked and cooked until tender, for the canned beans
- Use other fresh herbs in place of parsley and dill to customize to your taste
- Add a clove of garlic, crushed, if desired