Fifteen minutes, two cans of chickpeas, a lemon and a handful of parsley are all it takes with La Magnanerie’s Sauvage Olive Oil, green, clean and intensely fruity, poured generously over the warm salad.
Serves 4 · 15 min
Ingredients
- Two 15 oz (400 g) cans of chickpeas, drained
- Chopped parsley
- A red onion, thinly sliced
- Zest of a lemon
- Sauvage Olive Oil (La Magnanerie), for dressing, plus a last drizzle to serve
- Salt and pepper
Method
- Warm two 15 oz (400 g) cans of drained chickpeas in a pan for 3 minutes.
- Off the heat, add chopped parsley, a thinly sliced red onion and the zest of a lemon.
- Dress generously with Sauvage olive oil, salt and pepper.
- Serve warm, with a last drizzle of oil.
The star of this recipe: Sauvage Olive Oil, by La Magnanerie.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
