Are you a chickpea lover?
Chickpeas straight from the can are just OK, but not extremely delicious, right? Well, if you’re looking for a better way to enjoy chickpeas, we think you’ll enjoy them frizzled. Think of this as being a cross between friend and caramelized. Sally discovered this Frizzled Chickpea Salad recipe and had to share it with you.
You can use any of Primo’s olive oils for this meal, but Sally recommends the following:
This recipe also features the popular Seasonello Sardegna (Sardinia) Sea Salt.
Frizzled Chickpea Salad
Enjoy a scrumptious Frizzled Chickpea Salad!
Ingredients
- 1/2 cup Primo's Olive Oil Sally recommends Primo's Eureka Lemon Olive Oil, Primo's Madagascar Black Pepper Olive Oil, or Primo's Harissa Olive Oil.
- 1 large red or yellow onion thinly sliced
- 1 pinch Seasonello Sardegna (Sardinia) Sea Salt to taste
- 1 pinch freshly ground black pepper to taste
- Two 15oz cans chickpeas drained and rinsed
- 4 cloves garlic smashed
- 1 pinch red pepper flakes crushed
For Serving
- 2 cups mix of fresh parsley, cilantro, dill and mint. (the majority should be of parsely and/or cilantro)
- 2 tbsp marjoram or oregano leaves (optional)
- 2 oz feta, very thinly sliced or crumbled; or 1 cup seasoned Greek yogurt or labne (all optional)
- 2 wedges lemon (optional)
Instructions
- Heat your choice of Primo's olive oil in a pan on medium heat. Add the onions and season to taste with Seasonello Sardegna (Sardinia) Sea Salt and pepper. Stir occasionally and cook until the onions sfoten and start to brown. (5-8 minutes)
- Add the chickpeas, garlic, and red pepper flakes. Season with Seasonello Sardegna (Sardinia) Sea Salt and pepper and toss to coat. Shake hte pan to prevent sticking and cook until chickpeas are golden brown and look fried around the edges and caramelized (frizzled!) and the onions are dark golden brown. (12-15 minutes)
- Taste a chickpea and add Seasonello Sardegna (Sardinia) Sea Salt, black pepper, or red pepper flakes to taste.
- Remove from heat and transfer to a serving bowl. Top chickpeas with herbs. Serve with lemon wedges for squeezing over, and feta or yogurt on the side. Enjoy!
Notes
Special thanks to Alison Roman for this recipe.
Which of Primo’s olive oils is your favorite for this dish? Let us know in the comments below.
To your health!
