Recipe Instructions:
Ingredients
For spiced mayo:
1/2 cup full-fat mayonnaise
1 tablespoon chile sauce, or to taste, such as sambal oelek, harissa, or sriracha
1 tablespoon fresh lemon juice, or to taste
1 teaspoon smoked or sweet paprika
1 pinch salt
For chickpeas and tomatoes:
14 ounces cooked chickpeas (from 1 can)
2 tablespoons cornstarch
1 tablespoon olive oil
2 to 3 large tomatoes (or a mix of large and cherry tomatoes)
Flaky sea salt
1 ounce aged cheddar, shaved
Chopped basil, dill, or cilantro, for garnish (optional)
Directions
In a small bowl, stir the mayonnaise, chile sauce, lemon juice, and paprika. Season with salt, then taste and adjust the chile sauce and lemon juice to your liking.
Drain and rinse the chickpeas. Dry well with a towel. In a medium bowl, toss the chickpeas in the cornstarch until evenly coated. Add 3 tablespoons of the mayo, then gently fold together until the chickpeas are evenly coated. Set aside the remaining mayo for serving.
In a 12-inch skillet over medium heat, heat the oil. Add the chickpeas and spread in an even, single layer. (The mayo will start to melt away, and you should hear the chickpeas gently sizzling in the spiced fat.) Cook, shaking the pan occasionally and reducing the heat if they’re starting to brown too quickly, for about 15 minutes, until the chickpeas are golden and crispy. (Don’t rush this step: You’re looking for the chickpeas to form a crunchy, crackly crust on all sides, with creamy and tender middles.) Season the warm chickpeas with a few big pinches of salt.
Meanwhile, while the chickpeas are cooking, core and slice the tomatoes into ¼-inch rounds, then season with salt.
Arrange the tomatoes on a large platter or among individual plates. Top with the chickpeas, cheddar, and herbs (if using). Drizzle or dollop the mayo over the top of the salad or serve it on the side.
