This dinner started kinda backwards, with the side salad - we wanted something fresh and full of avocado so we pulled out the ol' green and gorgeous recipe. From there we needed some extra protein but I wasn't in the mood for tofu.
It's funny - I remember reading Molly's post about this chickpea salad back when it was published almost 7 years ago, and I didn't bookmark it, yet I've never forgotten it. There's not much to file away, admittedly - a can of chickpeas, a squeeze of lemon, and some grated parmesan. That just about does it. And it does well - on its own, with some greens, straight away or a day or two later. (I bet it'd be great using vegan parmesan too.)
Our housemate Zimbra doesn't concur - though he's been fighting to eat spilled foam beans all week, this stray chickpea didn't even warrant a sniff.
The simplest chickpea salad
(adapted very slightly from Orangette)
2 x 400g cans chickpeas
juice of 1 lemon
a glug of olive oil
a shake of salt
a pinch of chilli flakes
1/2 cup grated parmesan
Drain and rinse the chickpeas, then transfer them into a bowl. Add the remaining ingredients and stir through, adjusting the flavours to taste.