Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

Total Time:
17 min
Prep:
15 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large or 2 medium shallots, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon coarse sea salt or kosher salt, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained
  • 1 large carrot, peeled and coarsely grated
  • 1/2 cup chopped flat-leaf parsley
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
Directions

In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.

In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

Nutritional analysis per serving:

Calories 365; Total Fat 21 g; (Sat Fat 2.5 g, Mono Fat 14 g, Poly Fat 3.5 g) ; Protein 11 g; Carb 35 g; Fiber 9 g; Cholesterol 0 mg; Sodium 370 mg


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