I still can’t beleive that I took this picture! How amazing is it!
This chickpea salad is great for picnics, Bbq’s, lunches, brunches, parties, etc. It’s quick, tasty and nutritious! I fry the chickpeas in a pan which gives them a lovely crunchy/nutty taste! You could eat the salad as a main dish or serve it with fish, sausages, chicken…
Ingredients
Olive oil
1 garlic clove
1 can of chickpeas (drained, rinsed, and very well dried)
1 teaspoon of kosher salt
Zest (1/2 lemon)
1/2 red pepper
1/4 cup thickly grated parmesan cheese
1/2 cup of aragula
Dressing
1 teaspoon of balsamic vinegar glaze
1 teaspoon of dijon mustard
2 tablespoons of olive oil
1 teaspoon of maple syrup
Procedure
Put the olive oil in a pan and heat over medium heat. Drop the garlic clove into the oil and cook a few minutes to infuse the flavor into the oil, remove it as it comes to temperature . Fry the chickpeas for about 5 minutes. They will go from looking like cooked chickpeas to toasted nuts – golden, and crunchy. Add the red pepper and cook for a few minutes.
Dice the cooked garlic clove and put into a bowl. Add the chickpeas and pepper and toss with salt, dressing, aragula, lemon zest and grated parmesan cheese.
Serve!
The Little Chef 