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.