Creamy Chickpea Salad
It’s a shame we all know of a potato salad but not a chickpea salad. My friend Aliza wrote an article on how she turns canned chickpeas into a crave-worthy meal. Here’s my riff, heavily inspired by Lebanese fatteh.
September 14, 2022










can of chickpeas

tsp. baking soda

tsp. salt

Tbsp. mayonnaise

Tbsp. greek yogurt

tsp. lemon juice

scallions, chopped

cup walnuts

garlic cloves, minced or paste

Chili flakes, sumac, any spice you like~

Step 1

Crack open that can of chickpeas and drain the canned chickpea juice. It smells weird.

Step 2

Dump the drained chickpeas into a small pot and cover with water, the baking soda, and salt. Let boil on medium for 5-7 min (til the chickpeas are softer).

Step 3

Drain the boiling water from the pot of chickpeas and place the pot, chickpeas and all, into the fridge or freezer. We want them to be cooled down by the time we assemble le salade.

Step 4

While that chills, roughly chop your walnuts and put them in another small pan on medium heat. Let them roast in the dry pan for 3-5 min.

Step 5

Add a “circle” of olive oil to the perimeter of the walnut pan and add the minced garlic/paste. Now the garlic will fry into the crevices of the roasted walnuts. Fry for 2-3 min and take off the heat before the walnuts char.

Step 6

In a medium bowl, add the chilled chickpeas, yogurt, parsley, mayo, lemon juice, and chili flakes etc.

Step 7

With a fork, mix these together but also mash the chickpeas against the side of the bowl. The creamy insides of the chickpeas will mix with the dressing and absorb all the flavor.

Step 8

After you’ve reached your desired texture and consistency, enter the garlicky walnuts!

Step 9

Before spreading this on your favorite toasty bread, give it a taste and make sure it doesn’t need an extra squeeze of lemon, another dash of chili flakes, or maybe extra olive oil to smooth it out. Whatever floats ya boat.