Preserved lemon and chickpea salad
2 cans of cooked chickpeas, drained and rinsed
1 bunch of parsley, finely chopped
3 segments of preserved lemon, flesh discarded and finely chopped. These were home made, I cut large lemons in to 8.
The juice of 1/2 to 1 lemon, depending on size
A generous splash of olive oil
Toss together, and enjoy!
I had way too many lemons a few months ago, and I finally got around to preserving them, as I had never done it before. It was just as easy as it was supposed to be, and preserved lemon is now my new favourite flavour. This recipe is a simplified version of the one in the Stephanie Alexander Kitchen Companion book.
Disco Knitter 