Frizzled Chickpea Salad

食材

1⁄2 cup olive oil

1 large red or yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

2 (15-ounce) cans chickpeas, drained and rinsed

4 garlic cloves, smashed

Pinch of crushed red pepper flakes

2 cups mixed fresh herbs (leaves and tender stems), such as parsley, cilantro, dill or mint (the bulk of which should be parsley and/or cilantro)

2 tablespoons marjoram or oregano leaves (optional)

2 ounces feta, very thinly sliced or crumbled; or 1 cup seasoned Greek yogurt or labne, for serving (all optional)

Lemon wedges, for serving (optional)

步驟

Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, and is just starting to brown, 5 to 8 minutes.

Add the chickpeas, garlic, and red pepper flakes. Season with salt and pepper and toss to coat in the oily business. Continue to cook, shaking the skillet occasionally to make sure nothing is sticking and that the chickpeas are getting equal attention from the oil and heat, until the chickpeas are golden brown and appear fried around the edges and the onion is a deep golden brown and looks somewhere between fried and caramelized, a term we now call “frizzled,” 12 to 15 minutes.

Taste a chickpea or two and make sure it’s plenty seasoned, adding salt, pepper, and/or a pinch of red pepper flakes, if you like things on the spicier side.

Remove from the heat and transfer to a large serving bowl. Top chickpeas with all the herbs. If using, serve with feta or yogurt, as well as lemon wedges for squeezing over.

筆記

https://www.alisoneroman.com/recipes/frizzled-chickpea-salad