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Frizzled Chickpea Salad

Enjoy a scrumptious Frizzled Chickpea Salad!
Print Recipe
Course Salad
Servings 4 loved ones

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.
Keyword chickpea, chickpea salad, frizzled chickpeas, healthy meal, healthy recipe, recipe, salad, vegetarian