Warm Chickpea Salad with Parmesan

Warm Chickpea Salad with ParmesanOne of my major perks, on days I work from home, is having the opportunity to make myself something really good for lunch. If those days also happen to feature me making chicken stock or reconstituting a big bag of dried pulses – these things happen in the kitchen without me having to think about them – there’s more of a treat in store. A couple of scoops of chicken stock get siphoned off to make a gutsy noodle broth, infused with slivers of ginger, garlic and chilli and eaten with relish. Freshly cooked butter beans can easily find themselves tossed with a sundried tomato dressing and some of the left-over roast pumpkin from last night’s dinner.

My most successful recent impromptu lunch involved chickpeas. I cooked a few handfuls of the just-tender pulses in my cast iron pan with some olive oil, taking plenty of time, until they were toasty and golden, added some garlic and lemon juice while the pan was still hot then tossed them with plenty of freshly grated parmesan. Simple and delicious.

Warm Chickpea Salad with Parmesan
Olive oil – 1-2 tablespooons
Chickpeas – 240g or 1 can, drained
Garlic – 1 clove, sliced
Lemon – ½, juiced
Parmesan – a good handful, grated
Freshly ground black pepper

Heat 1 tablespoon olive oil in a heavy-based frying pan. Add the chickpeas and cook over a moderate heat, patiently shuffling them around every few minutes until they start to go golden brown. Add more oil to the pan if necessary then toss in the sliced garlic and cook until soft. Squeeze in the lemon juice, sizzle for a moment, then pour into a serving bowl and toss with the parmesan and black pepper to taste.

Serves 2 as a side salad or one hungry-at-lunchtime person, with some sliced tomatoes on the side.

Caroline

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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5 Responses

  1. Rosa says:

    That salad must taste awesomely good! I like the combination of ingrdients!Cheers,Rosa

  2. Deborah says:

    And recession friendly! 😉 Looks delicious!

  3. Caroline says:

    There’s always a hunk of parmesan in the fridge, I’ve been getting fantastic garlic from the olive stall in the English Market, and I can normally lay my hands on a lemon somewhere around the kitchen – it’s just finding different ways to put my three favourite ingredients together.

  4. Kieran says:

    That really looks luscious! I wish I had more time for lunch! Still, must try it next day off…

  5. Caroline says:

    I can’t every imagine you having lots of time for lunch, Kieran. It’s a really good one, doesn’t take too long and is so worth every mouthful.

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