Warm Chickpea Salad with Shallots and Red Wine Vinaigrette
By angelahon
Warm Chickpea Salad with Shallots and Red Wine Vinaigrette
Rate this recipe
4/5
(1 Votes)
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
Details
Preparation
Step 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.
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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