Description
I chose not to add olive oil because I thought it tasted really good without it. Your call on that.
It would be great on toasted pieces of baguette or in a sandwich or on crackers or on pita chips or on flatbread or straight out of the bowl with the fork you used to mash. I’ll let you guess which route I went …
Scale
Ingredients
- 1/2 cup marinated olives
- 1 15-ounce can chickpeas
- 1/4 medium red onion
- juice of one lemon
Instructions
- Chop the olives. Both the Smitten Kitchen recipe and Tom use black olives, but I’m an equal opportunity eater when it comes to olives, so I went with a mix of spicy marinated ones. The marinade adds a lot of flavor to the salad, so I recommend it. I also used a lot more than either recipe called for, so my final product was almost half chickpea, half olive. But I really like olives.
- Drain and rinse the chickpeas. Then chop the onion as finely as you can (in my case, not so fine).
- Add the lemon juice. You can add the zest too, if desired.
- Toss in a medium-large bowl. Add salt and pepper (I went with just pepper — the extra olives added plenty of salt). Then use the back of a fork or a potato smasher to mash away. You could probably get good results with a food processor as well, but who wants to clean one of those?