Made a chickpea salad last night that was a riff on this one by Bon Appétit and loved it, ended up finishing the whole thing. I’ll definitely make it again. My changes (due to dietary stuff and what I had on hand) were:
- Didn’t have any parsley and not enough basil (scrounged a tiny amount from my not-happy plant), so I bulked it out with big handfuls of chopped spinach
- Added ½ of a small bulb of fennel, sliced very thinly
- Added about ⅛ of a cucumber chopped in to quartered rounds
- Added one very finely chopped scallion
- Used lactose-free “cheddar”
You could easily make a ton of different tweaks. I’d like to make it with some tahini whisked in to the lemon, sumac, a very thinly sliced red onion, and some mint. Or do a ginger + garlic + soy sauce + rice vinegar dressing, swap basil for coriander, drop the cheese, and maybe swap some of the chickpeas for edamame. That might be lunch today.