Chick-Peas Rémoulade

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups dried chick-peas
  • 2 anchovy fillets
  • 1 garlic clove, finely minced
  • 1 tablespoon capers, chopped
  • 1 teaspoon finely chopped shallot or green onion
  • 2 tablespoons finely chopped parsley
  • ¼ to ½ cup mayonnaise
  • Salt and freshly ground black pepper
  • Lemon juice
  • Parsley sprigs for garnish


    1. Cover the chick-peas with water, bring to a boil, and drain. Add fresh water to cover and salt to taste. Bring to a boil again.

    2. Simmer the peas for two to two and one-half hours, until they are tender. Let cool in the cooking liquid; drain.

    3. Chop the anchovy fillets and garlic together and blend with the capers, shallot, and parsley. Use just enough mayonnaise to bind the mixture. Add seasonings and lemon juice to taste. Fold in the drained chick-peas and chill. Garnish with parsley sprigs.