This salad is inspired by one of my favorite sandwiches of all time. The chopped chickpea sandwich at ‘wichcraft (which doesn’t appear on the menu anymore). At the time, I worked a few blocks from one of the chain’s first locations in NYC and despite eating my way through the menu several times, the chopped chickpea sandwich was one I always went back to.
It’s been at least six years since I’ve had one, but I vividly remember taking my first bite and contemplating for the first time in my life that I might actually be able to go vegetarian. The original had a bed of finely chopped marinated chickpeas with roasted bell peppers, parsley, and thin slices of pickled lemons. For my version, I’ve added a few more ingredients and chopped the chickpeas more coarsely so that it works as a salad as well as in a sandwich. I also use preserved Meyer lemons to add an earthy depth along with a bit of fresh zest for the brightness.
Chopping the chickpeas may seem a little counterintuitive, given the amount of trouble most people go through to make sure they don’t break up while cooking, but it actually makes a lot of sense. It’s hard enough eating chickpeas off a plate with a fork, but put them between two slices of bread, and it’s like keeping glass marbles on the hood of a Ferrari as it goes around a racetrack. Logistical issues aside, chopping the chickpeas exposes more surface area, which allows all the other ingredients to meld together better.
I know someone is going to call me out for adding salt to my chickpeas while cooking so for those of you that still believe that adding salt toughens legumes, go read this article on food myths.
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