Canned chickpeas are having their moment right now. Inspired by a smashed chickpea salad from a recent Bon Appetit post, I rummaged my fridge for flavors to make my own version. What I came up with was a harissa chickpea salad. For those unfamiliar with harissa, it’s a spicy North African red pepper paste, and oh so flavorful. Combined with creamy labneh, briny capers, lemon juice, herbs, scallions, and garlic powder, the salad is bursting with taste. Try this harissa chickpea salad on its own, or on Norwegian Crispbread (my favorite), bread, or crackers.
- 1 tbsp harissa (or substitute using sambal oelek or Sriracha)
- 1 tbsp lemon juice
- 2 tbsp of labneh or greek yogurt
- 1 can of chickpeas, drained, rinsed, and dried off with a paper towel
- drizzle of extra virgin olive oil
- 2 scallions, sliced thin
- large handful of parsley, roughly chopped (or substitute using cilantro, dill, or oregano)
- 2 tsp capers
- 1/4 tsp garlic powder
- 2 slices of Norwegian crispbread (optional, for serving)
Step 1: Smash the chickpeas on a cutting board with a potato masher or pastry cutter. Or, use a fork or wooden spoon to smash them in a bowl (a potato masher or pastry cutter is definitely easier, but a fork or wooden spoon will work fine too!). Discard any skins that come off the garbanzo beans in this process, but don’t fret too much about this – it’s fine if some of the skins are left in the mix too.
Step 2: In a bowl, combine the smashed chickpeas with the harissa, lemon juice, labneh, parsley, scallions, capers, and garlic powder. Season to taste with salt and pepper. Drizzle with olive oil.
Step 3: Enjoy on its own, or divide the chickpea salad on two slices of Norwegian crispbread, or other bread/cracker.