Crushed Chickpea Salad
Ingredients (4 servings):
- 1 package of NENI am Tisch chickpea salad
- kalamata olives
- 1 red onion
- 1 untreated lemon
- 1 pickled onion
- 1 bunch parsely or coriander
- 1 chili pepper
- olive oil
- optionally (see Haya’s Tip):
- 1 glass of pickled red bell pepper
Empty the chickpeas into the sieve, wash them, and then place them in a flat bowl. Add the juice of ½ lemon and some olive oil and then mash the chick peas coursely with a fork.
Cube 1 small lemon, finely chop a red onion and parsely/coriander. Remove the seeds from a chili pepper, cut the pepper into small circles, and then half or quarter them. Stir into the chickpea spread, grate the lemon peel into it and season with salt and freshly ground pepper.
I love this chickpea spread on toasted bread, as follows: first, I spread some tahina on the bread, then I cover it with the chickpea spread, and decorate it with pickled red bell peppers. This can also be cut into little pieces beforehand and included directly into the spread. And finally: “Bete Avon!” which in Hebrew means “Bon Appetit!”