Recipe courtesy of Peter Berley
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Total:
17 min
Prep:
15 min
Cook:
2 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

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