Warm Smashed Chickpea Salad with Miso-Lemon Dressing – Small Pantry Recipes

Ingredients

• One 15½-ounce can chickpeas (drained)
• 3 tablespoons extra virgin olive oil (divided (Plus more to serve))
• 1 teaspoon finely grated lemon zest (plus 1 tablespoon juice)
• 1 tablespoon white miso
• 1/4 teaspoon mild chili flakes (such as gochugaru or silk chilies (See Notes))
• 1/2 teaspoon cumin seeds (lightly crushed)
• 1/2 teaspoon fennel seeds (lightly crushed)
• 1/4 teaspoon mustard seeds (lightly crushed (Optional))
• 2 scallions (thinly sliced)
• Kosher salt and black pepper
• 1/2 cup lightly packed fresh parsley (leaves only, roughly chopped)