Chickpea Salad

This quick and easy chickpea salad gets a smoky-sweet kick from gochugaru, Korean chile powder. Jennifer McGruther

The perfect make-ahead summer recipe, this chickpea salad comes together in the blink of an eye. Just add everything to a mixing bowl and stir. If you’re feeling adventurous, consider adding diced bell peppers and chopped cucumbers to the salad as well.

I recommend using gochugaru in the recipe. It’s a Korean chile powder with a smoky-sweet flavor and medium heat. If you can’t find it, try swapping in 1/2 teaspoon crushed red chile pepper flakes and 1/2 teaspoon smoked paprika.

If you prefer to cook your own chickpeas, substitute 3/4 cup dried chickpeas, soak them overnight in warm water with a pinch of baking soda, strain, and then boil them in salted water until tender.

Serves 4

• 1 (13-ounce) can chickpeas, drained and rinsed
• 1 medium shallot, finely chopped
• 8 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon fine sea salt
• 1 tablespoon gochugaru
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar

Dump the chickpeas into a medium mixing bowl, and then add the shallot, green onions, garlic, parsley, sea salt, gochugaru, olive oil, and vinegar. Stir to combine.

Allow the chickpeas to marinate and soak up all the flavors of the herbs for 10 minutes before serving. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.