We’ve been experiencing spring-like weather in NYC these days which puts me in a salad mood. This is a refreshing chickpea salad, using minimal ingredients and is great over crunchy chopped romaine or as a side dish or even as a topping on your avocado toast. To bulk it up for a more filling meal, you can add quinoa to the mix. Enjoy!

Ingredients:

1- 29 ounce can of chickpeas, drained and rinsed OR about 3 cups cooked chickpeas
10-12 black sicilian oil-cured olives, pitted and thinly sliced
1 lemon, zested and juiced
1 shallot, finely chopped
2 tablespoons of freshly chopped parsley
salt
pepper
olive oil

Procedure:

1. Mix the first 5 ingredients in a large bowl.
2. Lightly mash chickpeas with a fork, leaving most of the chickpeas whole.
3. Add salt, pepper, and olive oil to taste