Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Prep time: 15 minutes + 1 hour chilling

Cook time: None

Yield: 3-4 servings, as a side dish

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.
  • Variations:
    • 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

Leave a Reply