This is an instant salad to make with canned chickpeas, but they must be good-quality.
Recipe information
Yield
serves 6
Ingredients
A 2-pound can chickpeas
6 tablespoons extra-virgin olive oil
Juice of 1–2 lemons
Salt and pepper
1 mild onion, finely chopped
1/3 cup chopped flat-leaf parsley
Preparation
Step 1
Drain the chickpeas and mix with the rest of the ingredients.
Variation
Step 2
Omit the onion and instead pass around a little saucer with about 8 crushed garlic cloves for people to help themselves if they want to.
