Total Time
Prep 5 mins
Cook 0 mins

Courtesy of Smitten Kitchen, once again. A delicious looking salad/sandwich filling. She, in turn, credits Tom Colicchio for the concept.

Ingredients Nutrition


  1. Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.
Most Helpful

Really enjoyed this chickpea spread. We used it on crackers, but I'm sure you could use it for sandwiches. The only change I would make next time is to reduce the salt as I found it on the salty side. The olives add some saltiness, so I think 1 tsp. salt was too much. Overall this dish was very good and I will definitely make it again! Made for Spring PAC, April, 2013.

Nancy's Pantry April 18, 2013