Chickpea & Herb Salad with Anchovy Vinaigrette

Often linked to Roman everyday cooking, chickpeas met pungent fish sauces on simple plates. This version tosses them with cucumber and herbs in a lemony anchovy vinaigrette that echoes garum.

Serves 4

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 10g fiber

Every recipe here is free to read.

Ingredients

• 2 cans chickpeas, drained
• 1 cucumber, chopped
• 1/2 cup total parsley and mint
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp anchovy paste or minced anchovy
• 1 clove garlic

Instructions

1. 1Whisk oil, lemon, anchovy, and grated garlic (garum's cousin for modern pantries).
2. 2Toss with chickpeas, cucumber, and herbs.
3. 3Rest 10 minutes; serve with bread if you have it.