One of my favourite restaurants in this city is Campagnolo. (www.campagnolo.com)
When I first went there, I tried the Crispy Ceci, a Margherita Pizza, and a Tagliattelle pasta. All were incredible, and I continue to bring my friends back to this day.
What really stood out, however, was the crisp combination of chili flakes, fresh lemon, mint, parsley, arugula, spinach and ceci (chickpeas) in their Crispy Ceci dish. I managed to find a recipe based on this dish and have since perfected it to what I believe to be quite similar to the restaurant’s.
Crispy Ceci (modified from recipe in Vancouver Magazine)
Serves 4-6 Appetizer Portions
1½c canned chickpeas
2c baby arugula
1c baby spinach
¼c fresh mint, torn into small pieces
2 scallions or green onions, sliced thin on a bias
¼c Italian parsley, leaves sliced thin
1½tsp chili flakes
1 lemon, zested and juiced
2tbsp extra virgin olive oil
1/2c canola oil
Heat 1/2c canola oil over medium high heat
Add chickpeas and fry for about 10 minutes or until desired crispiness
Meanwhile, add arugula, spinach, mint, scallions, parsley to a small bowl
When chickpeas are finished, drain them and add to salad tossing with chili flakes, lemon, olive oil, and salt
I guarantee you will be making this again and again.