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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This warm chickpea salad is an easy, fresh addition to your Shabbat table. For more flavorful salatim and dips, see Sina’s article HERE.
2 tablespoons neutral oil
1 small onion, sliced
2 cloves garlic, minced
1 (15-ounce) can chickpeas, rinsed
1 and 1/4 teaspoons Pereg Hawaij for Soup spice blend
1/2 teaspoon Pereg Sea Salt
1/2 teaspoon Pereg Black Pepper
1 tablespoon chopped parsley
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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east to make
Easy & delicious!