Chickpeas with Meyer Lemon Relish

Meyer lemons and blonde raisins give this dish a surprising sweetness. It is just as wonderful served at a summer BBQ as it is a complement to grilled fish for a dinner party. 

Makes 20 side servings

Ingredients

• 1 Meyer lemon relish recipe 
• 3 15½-ounce cans of chickpeas
• ½ cup blonde raisins
• 1 bunch of scallions, sliced at a diagonal
• 2 teaspoons cumin
• ¼ teaspoon white pepper
• ¼ teaspoon kosher salt

Directions

1 | Soak the raisins in a bowl of very hot water for 10 minutes.

2 | Drain and rinse the chickpeas and add to a large mixing bowl.

3 | Drain the raisins and squeeze out any excess water.

4 | Add the raisins to the chickpeas along with the additional ingredients and the Meyer lemon relish. Toss gently until combined and season with a pinch of Maldon salt to taste.

5 | Store in a sealed container for up to 2 days before your party.

Meyer Lemon Relish Ingredients

• 3 Meyer lemons
• 1 regular lemon
• 1 shallot, julienned very thin
• 2 tablespoons parsley, chopped
• 1 tablespoon sherry vinegar
• ½ cup olive oil
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt

Meyer Lemon Relish Directions

1 | In a small bowl, toss the julienned shallots with the sherry vinegar and set aside.

2 | Using a vegetable peeler, peel the rind off the Meyer lemons, being careful to have as little pith as possible. Julienne the rind as thinly as possible. The thinner the better.

3 | Squeeze the juice from the pulp of the Meyer lemons along with the juice from the regular lemon, being sure to strain any seeds.

4 | Combine the Meyer lemon rind, juice from all the lemons, shallots, parsley, salt, pepper, and olive oil in a bowl. Mix well and allow the ingredients to macerate in a covered container at room temperature for 1 hour.

5 | Chill until ready to use.

See more of Joseph’s potluck recipe recommendations and tips for perfect potluck etiquette.