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Smashed Chickpeas with Scallions

Smashed Chickpeas with Scallions

Warm, soft and crunchy chickpeas bursting with flavor: Using chickpeas three ways teases layers of intrigue from a simple can of beans.

By Diane UngerJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

A warm salad of roughly crushed chickpeas and scallions transforms canned beans into a substantial salad with layers of textures and flavors. When grinding the cumin and fennel seeds, be sure to keep them coarse—don't pulverize them to a powder. Add a dollop of plain yogurt, soft-cooked eggs and warmed pita bread to round out the meal.

Ingredients
  • 1 ½

    teaspoons cumin seeds, coarsely ground

  • 1 ½

    teaspoons fennel seeds, coarsely ground

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans chickpeas, drained but not rinsed

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    bunch scallions, thinly sliced

  • 2

    teaspoons grated lemon zest, plus ¼ cup lemon juice

Step 1

In a small bowl, stir together the cumin, fennel and 1 teaspoon each salt and pepper; set aside.

Step 2

Add three-fourths of the chickpeas to a large bowl. Using a potato masher, roughly mash them, then stir in the remaining whole chickpeas.

Step 3

In a 10- or 12-inch cast-iron skillet over medium-high, heat 2 tablespoons of the oil until just smoking. Add the chickpeas and half the spice mixture, stir to combine, then distribute in an even layer.

Cook without stirring until browned and slightly crisped on the bottom, 2 to 3 minutes. Add half the scallions and the remaining 2 tablespoons oil. Stir to combine, then cook without stirring just until heated through, 1 to 2 minutes.

Step 4

Off heat, stir in the lemon zest and juice, the remaining spice mixture and the remaining scallions. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

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