Sep 10, 2011

Salade de Pois Chiches (Chickpea Salad)

This bright, slightly spicy salad is great served alongside roasted chicken. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Credit: Todd Coleman

SERVES 6

INGREDIENTS

1½ tsp. kosher salt

4 cloves garlic

⅓ cup olive oil

¼ cup finely chopped parsley

3 tbsp. fresh lemon juice

1½ tsp. ground cumin

¼ tsp. cayenne

2 15-oz. can chickpeas, rinsed

2 large shallots, chopped

Freshly ground black pepper, to taste

INSTRUCTIONS

Using a knife, scrape and mash salt and garlic into a smooth paste; transfer to bowl and stir in oil, parsley, juice, cumin, cayenne, chickpeas, shallots, and pepper.