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Epicurious

Salatet Hummus

This is an instant salad to make with canned chickpeas, but they must be good-quality.

Recipe information

  • Yield

    serves 6

Ingredients

A 2-pound can chickpeas
6 tablespoons extra-virgin olive oil
Juice of 1–2 lemons
Salt and pepper
1 mild onion, finely chopped
1/3 cup chopped flat-leaf parsley

Preparation

  1. Step 1

    Drain the chickpeas and mix with the rest of the ingredients.

  2. Variation

    Step 2

    Omit the onion and instead pass around a little saucer with about 8 crushed garlic cloves for people to help themselves if they want to.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternChickpeaBean and LegumeVegetableMainSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessCookbooks
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