Salade de Pois Chiches (Chickpea Salad)

  • Serves

    serves 6


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.


  • 1 12 tsp. kosher salt
  • 4 cloves garlic
  • 13 cup olive oil
  • 14 cup finely chopped parsley
  • 3 tbsp. fresh lemon juice
  • 1 12 tsp. ground cumin
  • 14 tsp. cayenne
  • 2 (15-oz.) can chickpeas, rinsed
  • 2 large shallots, chopped
  • Freshly ground black pepper, to taste


Step 1

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.

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