Lemony Chickpea Salad

Last Saturday I was cleaning up my kitchen when I spotted a jar of dried chickpeas. I absentmindedly threw some in a pot to soak without any kind of plan in mind as to what I would do about them. I sort of forgot about them until Sunday, when I noticed the pot still sitting on the stove. I still didn’t have a plan, but then I remembered the jars of preserved lemons that were just about ready to be opened up.

  • 1 cup dried chickpeas
  • a handful of fresh parsley, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 heaping tablespoon finely chopped preserved lemon peel
  • 1/4 cup olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper, to taste
  • mixed salad greens

Rinse and pick over the chickpeas, and put them in a pot with cold water to cover by a couple inches. Soak for at least 4 hours, or overnight. Once the chickpeas have soaked, check the water level. You want them to be covered by just about an inch of water, so add or pour off water if necessary. Bring pot of beans to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender but not mushy. This can take anywhere from less than an hour to about two hours, depending on how long the beans were soaked.

Once the chickpeas are cooked through, drain them and put them in a bowl. Add the shallot, garlic, parsley, and lemon peel, and toss it all together. Pour the olive oil and lemon juice over the beans and mix well. It will take a little while for the flavors to really blend together, so let it sit for an hour or so before seasoning to taste with salt and pepper. You can add a little more olive oil too if you think it needs it.

Serve cold or at room temperature, on a bed of mixed greens.


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