Today we’re making an oldie but a goodie, a new-classic, modern canon, a sleeper-hit: Frizzled Chickpea Salad. “Frizzling” is done by sautéing in a generous amount of olive oil till deeply browned and roughed up around the edges, not totally crispy, just simply…frizzled. It’s a good technique to take the edge off a just-opened can of otherwise bland chickpeas, especially good when done in tandem with a mess of sliced onions that frizzle alongside. Today we’re salad-ifying the chickpeas with a bounty of herbs (always keep it leafy, spriggy, coarse); they’re also great with halloumi or feta crumbled on top, spooned on top of a bed of yogurt or labne, served alongside roast chicken, fried eggs, or maybe even a hot dog? A version of this recipe was first featured in Nothing Fancy, a book you should most certainly own.


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CHAPTERS
00:00 Frizzled Chickpea Salad
01:01 What exactly is “frizzled”?
02:00 I have a bee in my bonnet with about raw chickpeas
03:11 Let’s get frizzling
07:54 To make it more salad-y in spirit, pick some herbs
11:23 Now we’re cool for the summer
11:47 If you can guess how many times I say frizzled in this video, you win a prize


CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen (@alec_cohen)
Culinary: Rebecca Firkser (@rebeccafirkser)

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