Chickpea Salad

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.

'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

Need

1  15-ounce can chickpeas, drained and rinsed

2 TBS pitted, halved and very thinly sliced green olives

1 TBS If & When Preserved Lemon Paste

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

Do

Gently mix together all ingredients.