Chickpea Salad with Anchovies

Chickpea Salad with Anchovies

Briny anchovies and lemon brighten creamy chickpeas in this quick, no-cook salad.

Total 15 min Makes 4 servings Calories 260/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Fish

Canned chickpeas soak up a garlicky lemon-anchovy dressing while celery, red onion, and parsley add crunch and freshness. Ready in minutes with no cooking required, it works as a light lunch, a side for grilled fish, or a picnic dish that holds up well at room temperature.

Ingredients

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 6 fillets anchovy fillets in oil, drained and finely chopped
  • 2 tablespoons anchovy oil or extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 cup celery, thinly sliced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons capers, drained
  • 1/4 teaspoon red pepper flakes
  • 0 salt, to taste
  • 0 black pepper, freshly ground, to taste

Method

  1. In a small bowl, whisk together the chopped anchovies, anchovy oil, olive oil, lemon juice, and minced garlic until combined.

  2. In a large bowl, combine the chickpeas, celery, red onion, parsley, and capers.

  3. Pour the anchovy dressing over the chickpea mixture and toss gently to coat evenly.

  4. Sprinkle in the red pepper flakes and season with salt and black pepper to taste, tossing once more.

  5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

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★ 4.4 (1)

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    Chickpea Salad with Anchovies

    Canned chickpeas soak up a garlicky lemon-anchovy dressing while celery, red onion, and parsley add crunch and freshness. Ready in minutes with no cooking required, it works as a light lunch, a side for grilled fish, or a picnic dish that holds up well at room temperature.

    15 min 4 servings 260 cal

    Ingredients

    • 2 cans chickpeas (15 ounces each), drained and rinsed
    • 6 fillets anchovy fillets in oil, drained and finely chopped
    • 2 tablespoons anchovy oil or extra-virgin olive oil
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice, freshly squeezed
    • 1 clove garlic, minced
    • 1/2 cup celery, thinly sliced
    • 1/4 cup red onion, finely diced
    • 1/4 cup fresh flat-leaf parsley, chopped
    • 2 tablespoons capers, drained
    • 1/4 teaspoon red pepper flakes
    • 0 salt, to taste
    • 0 black pepper, freshly ground, to taste

    Method

    1. 1

      In a small bowl, whisk together the chopped anchovies, anchovy oil, olive oil, lemon juice, and minced garlic until combined.

    2. 2

      In a large bowl, combine the chickpeas, celery, red onion, parsley, and capers.

    3. 3

      Pour the anchovy dressing over the chickpea mixture and toss gently to coat evenly.

    4. 4

      Sprinkle in the red pepper flakes and season with salt and black pepper to taste, tossing once more.

    5. 5

      Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.