Chickpea, Egg and Herb Salad with Parmesan Crisps
Total time: 20 minutes
A simple salad, but full of flavor from the herbs and tapenade. The Parmesan Crisps, made from puff pastry with a bit of oil and Parmesan, are so delicious no one will believe they're so simple to make.
Ingredients:
- 2 eggs, hard boiled
- 15oz (450gr) chickpeas, garbanzo beans
- 2 tbs freshly snipped parsley
- 2 tbs freshly snipped chives
- 4 tsp green or black olive tapenade or finely chopped olives
- 2 tbs good olive oil
Instructions:
- Boil eggs.
- Drain and rinse chick peas.
- Snip the herbs.
- Put chickpeas and herbs in a small bowl. Add tapenade, olive oil and mix well.
- When eggs are done, rinse with cold water, peel and chop. Add to bowl and mix lightly.
- Divide between 2 small plates, garnish with Parmesan Crisps and serve, remaining Crisps on a plate for further munching.
Parmesan Crisps
Time: 15 minutes plus 5 earlier
Easy to make and a great way to use up the leftover bits of puff pastry. I ignored the fact that my pastry was actually a semi-circle and sliced the crisps from the 'straight' edge. I was able to use almost all of it....
Ingredients:
- puff pastry sheet, roughly 10 X 6 (25 X 15cm)
- 1 - 2 tsp olive oil
- 2 tbs grated Parmesan cheese
Instructions:
- Cut a rectangle of puff pastry.
- Lightly drizzle 1 - 2 tsp olive oil over the pastry.
- Sprinkle 2 tbs of Parmesan evenly over the top.
- Make a mental note (or mark it) of where the middle of the pastry is. Starting at the short ends, roll the puff pastry to the middle until the two rolls meet.
- Wrap in cling film and refrigerate until used.
It should be chilled at least an hour and can be made 2 days ahead.
- To Bake: Remove from fridge and slice 1/4" thick (.6cm).
- Lay on a baking sheet and bake, 400F (200C) for 8 - 12 minutes, until pastry is golden and cheese is a bit darker.
- Remove and serve immediately or allow to cool and store in airtight container.