chickpea

This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. 

This chickpea flatbread (known as “socca”) is a little culinary treasure hailing from the sun-kissed Ligurian Coast, stretching from Italy to France. Naturally vegan and gluten-free, this delectable and rustic chick pea flatbread has seen a big revival in these past few years. But its recipe is truly as ancient as can be – and very, very easy. In Italy, from Ventimiglia to La Spezia, it is known as the “farinata”. In the Piemonte Region, people call it the “belecàuda” (meaning literally, beautiful and hot).  And in the South of …