Active Time: N/ATotal Time40 MIN
Yield: Serves : 4 to 6

This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds.Slideshow: More Chickpea Recipes



  • 2 avocados, halved and pitted
  • Two 15 ounce cans chickpeas, rinsed and drained 
  • 1 shallot, finely chopped
  • 2 bunches parsley, stems and leaves
  • Juice of 2 lemons, plus more as needed
  • Kosher salt


  • Two 15 ounce cans chickpeas, rinsed and drained
  • 2 cups Taggiasca olives, pitted and torn
  • 2 cups Castelvetrano olives, pitted and torn
  • 1 canned chipotle chile in adobo, finely chopped
  • 1 teaspoon chopped rosemary
  • 1/2 cup basil leaves, finely chopped
  • 1 shallot, finely chopped
  • 1 preserved lemon, skin only, julienned
  • 2 teaspoons aged balsamic vinegar
  • Kosher salt
  • Baguette croutons and Thai basil and parsley leaves, for garnish

How to Make It

Step 1    

Make the hummus In a large bowl, combine all of the ingredients.In a food processor and working in 2 cup batches, puree with 1/3 cup of water until smooth. Scrape into a medium bowl and season with salt and lemon juice.Refrigerate the hummus with a piece of plastic wrap pressed against the surface until chilled, about 30 minutes.

Step 2    

Meanwhile, make the salad In a large bowl, combine all of the ingredients. Season with salt.

Step 3    

Spread the hummus in the bottom of shallow bowls. Top with the salad and garnish with croutons and the Thai basil and parsley leaves; serve.

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