Recipe courtesy of Peter Berley
Warm Chickpea Salad with Shallots and Red Wine Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 365
- Total Fat
- 21 grams
- Saturated Fat
- 2.5 grams
- Sodium
- 370 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 9 grams
- Protein
- 11 grams
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
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.