Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.
In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. The warm chickpeas absorb the flavours more readily. But it can be made with tinned or frozen chickpeas – just heat them in hot water for a few minutes on the stove until warm.
You might also like to try Chickpeas with Ginger Root Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, and Chickpea Tabouleh.
Salad de Pois Chiches | Chickpea Salad
Season the [chick]peas well with salt if they need it, pepper, olive oil, and if you like a little finely sliced onion. — E. David
Take Elizabeth David’s advice and made a chickpea salad by drizzling a good olive oil over chickpeas fresh from the stove, while they are still hot. This really releases the flavour of the oil (as well as a beautiful aroma). Strew with shredded ginger, green herbs, grated lemon or lime zest, lemon or lime juice, sea salt and freshly ground black pepper.
You can soak and cook your own chickpeas, or use tinned chickpeas.
You might like to read this if you are having trouble with chickpea skins after cooking the chickpeas. Frankly, I rarely bother.
Other Recipes by Elizabeth David