Recipe courtesy of Peter Berley

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.
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