Author Notes: I got the idea for this recipe from a Chickpea Salad recipe that ran in Bon Appétit a while ago. I do like the original as is, but it might be better suited to summer, when fresh herbs are abundant. I think rosemary fits for winter. I also experimented with different quantities of the basics–lemon, garlic and olive oil. —Cristina Sciarra
Makes: 1 large bowl full
tablespoons olive oil
cloves of garlic, minced
sprig of rosemary, finely chopped
can garbanzo beans
juice and zest of 1/2 lemon
sea salt, freshly ground pepper
cup grated Pecorino cheese
- In a medium saucepan, heat the olive oil, minced garlic and rosemary on medium heat until fragrant, about 2 minutes. Remove from heat.
Empty 1 can of garbanzo beans into a sieve, and rinse. Move the beans to a large bowl and toss them with the garlic-rosemary olive oil, the lemon zest, lemon juice and Pecorino cheese. Add salt and pepper to taste. Serve in Chinese soup spoons.
(Note: this tastes even better when the flavors have had a chance to come together, so it’s a great make ahead.)