Adri says: “Simple and nutritious. You can have it as a side dish, salad or snack.”
Simple and nutritious. You can have it as a side dish, salad or snack. When I say a snack I mean they are eaten like peanuts from a bowl picked by hand – you just can’t get enough. The key is serving them warm, whole and soft.
Time: 5 minutes
50 g dry chickpeas (100 g cooked)
30 ml olive oil
salt and pepper to taste
handful of parsley, chopped
1/2 lemon, juiced
Variation for a salad
1 medium tomato, cubed small
1/2 garlic clove, crushed
handful of fresh basil chopped or other herbs you like
1. Mix the cooked chickpeas with all ingredients. Eat and delight.
2. If you serve more as a salad just add the tomatoes, and you can either use parsley or basil.
It is nice to serve this dish when you make hummus. Just add more chickpeas as needed to the pot.
It is not always necessary to cook chickpeas from scratch. Once you make a big batch you can always freeze some for later, like for this snack. Just defrost and warm up in a pot. For more ideas read my article: ‘planning4leftovers’ in Daily Cooking
Recipe by Adri