This warm chickpea salad is an easy, fresh addition to your Shabbat table. For more flavorful salatim and dips, see Sina’s article HERE.
Heat a 10-inch skillet over medium heat.
Add oil and sauté onion, stirring frequently, until golden, five to six minutes. Add garlic and cook until fragrant, one minute.
Add chickpeas, hawaij, salt, and pepper. Stir to coat. Cook until heated through and fragrant, three to five minutes. If the mixture is getting dry, add one teaspoon water at a time and stir.
Add parsley and remove from heat. Serve warm or at room temperature.
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