Ingredients
For the salad:
- 2 tablespoons extra-virgin olive oil
- 1 x 400 g can organic chickpeas, drained and rinsed
- sea salt and freshly ground pepper, to taste
- 2 teaspoons ground cumin
- 500 g cherry tomatoes or a mix of heirloom, quartered
- 1 small red onion, finely chopped
- 1 bunch flat-leaf parsley, chopped (about 1 cup loosely packed)
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- To crisp the chickpeas: In a large heavy-bottomed skillet, heat the oil over medium-high heat. Add the chickpeas to the pan and spread out evenly. Let cook (WITHOUT stirring!) until lightly browned, about 4 minutes. Stir, season with salt and a little pepper, and spread into an even layer again. Cook for another 2 minutes (again without stirring), then stir and repeat the process until golden-brown and lightly blistered all over. In total, this should only take 7-8 minutes.
- Note: if the heat seems to get too hot and they start “popping” too much, then reduce the heat for a couple minutes before increasing again.
- Remove the skillet from the heat, add the cumin, and toss until evenly coated.
- In a large salad bowl, add the tomatoes, red onion, and parsley. Drizzle with the olive oil and lemon juice. Toss to combine. Add the chickpeas and toss again until well combined. Taste and season with more salt and pepper, if desired. Enjoy!
Nutrition
Notes
- This chickpea tomato salad also makes great leftovers. They can be stored in an airtight container in the refrigerator for 2-3 days.