Fifteen minutes, a can of chickpeas, a lemon and a handful of parsley are all it takes with La Magnanerie’s Sauvage Olive Oil, green, frank and intensely fruity, poured generously over the warm salad.
Serves 4 · 15 min
- 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.
