(for 8 servings)
Herbed chickpeas work in other salads also. For example layer up chickpeas with roasted pumpkin, lettuce and creamed fetta.
This recipe goes with prawn and avocado cocktail with herbed chickpeas.
180g (3/4 cup) soaked and cooked chickpeas or drained canned chickpeas
1 tbsp chopped parsley
45ml (3 tbsp) lemon juice
45ml (3 tbsp) extra virgin olive oil
2 tsp flaky sea salt
1/2 tsp freshly ground black pepper
- In a small bowl place chickpeas and, using a fork, roughly mash about half of them.
- Add parsley, lemon juice and oil with salt and pepper to taste. Stir to combine.