We love our customers (almost) as much as we love food. Former pastry chef Mikal can't get enough of If & When in dips, marinades, even salads such as this simple chickpea favorite packed with flavor she created for us.
1 15-ounce can chickpeas, drained and rinsed
2 TBS pitted, halved and very thinly sliced green olives
1 TBS finely chopped red onion
1 TBS chopped fresh parsley
Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
'Couple good pinches of salt
A few grinds of black pepper, and/or pinches of red pepper flakes
A few glugs of olive oil
Gently mix together all ingredients all ingredients.
'I stir in a good spoonful of your Preserved Meyer Lemon Paste - it's particularly grand! And I try to use soaked dry cooked garbanzo…but sometimes do reach for the can.' - Mikal