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Smashed Chickpeas with Scallions
A warm salad of roughly crushed chickpeas and scallions transforms canned beans into a substantial salad with layers of textures and flavors. When grinding the cumin and fennel seeds, be sure to keep them coarse—don't pulverize them to a powder. Add a dollop of plain yogurt, soft-cooked eggs and warmed pita bread to round out the meal.
4
Servings
45 minutes
Ingredients
-
1½
teaspoons cumin seeds, coarsely ground
-
1½
teaspoons fennel seeds, coarsely ground
Directions
-
01In a small bowl, stir together the cumin, fennel and 1 teaspoon each salt and pepper; set aside.
Reviews
February 6, 2026
So unexpectedly good!
Made this as part of an online Milkstreet class and boy oh boy is it good. It’s easy, healthy and incredibly yummy, what more could you want?!!
May 19, 2025
Great easy meal
We love it! I worried that the lemon juice would be too much, but it mellowed out after it sat for a little bit.
August 19, 2022
Chickpea app
People loved it. Bright and fresh and easy to make a bit ahead
September 14, 2024
Delicious—love the lemon
I made the whole recipe—even though there are just two of us. I saved the liquid from the drained chickpeas in case they came out too dry. I poured in some of the liquid, which the dish rapidly absorbed, then later when my husband was cooking something else, he said the chickpeas could use some more. So save that chickpea liquid from the cans. This recipe is delicious! Serving it with Milk St’s cauliflower with feta tonight.
Genius! Initially used Kidney Beans as that is what I had in the cupboard, and exchanged the cumin with oregano for the salad I was using it for was more mediterranean style. It was so flavorful, I finished it off the next day, cold, straight out of the refrigerator. This time I've followed most of the recipe with the Fennel and 1/2 tsp cumin, 1 teaspoon whole coriander. Made it into a wrap with grated carrot, lettuce, onion and lemon, garlic, tahini, pomegranate molasses dressing with Urfa Bibir pepper. Even the teenager loved it.
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I liked this, but I enjoyed it more without the lemon peel and juice. It seems like a good side with something, but I’m not sure what. I could see it in a pita with some roasted red peppers. Anyone have other ideas?