Smashed Chickpea Salad with Lemon and Sumac

- 1¾ cups (440 grams) cooked chickpeas, drained and rinsed
- Handful of pitted, halved, and very thinly sliced green olives
- ½ teaspoon ground sumac, plus more for garnish
- Chopped fresh parsley
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 small garlic clove, minced
- Pinch of cayenne pepper
- ¼ teaspoon table salt
- Olive oil
Instructions:
This delicious salad can complement spicy meatballs.
- Mix everything but the olive oil in a small to mid-sized bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummuslike purée, but something closer to a coarse chop, with a few smaller bits to hold it together. Dress the chickpeas with a drizzle of olive oil and stir to combine. Adjust seasoning to taste.