Warm Chickpea Salad With Shallots and Red Wine Vinaigrette
photo by Rita1652
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large shallots or 2 medium shallots, thinly sliced
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1⁄4 teaspoon coarse sea salt or 1/4 teaspoon kosher salt, plus additional to taste
- 2 (15 ounce) cans chickpeas, drained
- 1 large carrot, peeled and coarsely grated
- 1⁄2 cup flat leaf parsley, chopped
- 1⁄3 cup extra virgin olive oil
- fresh ground black pepper
directions
- In a large bowl, combine the shallots, vinegar, garlic, and 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.
- Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
-
LYNNE'S TIPS:
- Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
- Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
- Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
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THOUGHTS FROM LYNNE:
- On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they’re packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
- On Chickpeas: For my money, the chickpea should be canonized into the food lover’s hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.
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Reviews
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I second the other reviews - we LOVED this salad! It's very hearty and can easily stand alone, especially on a summer day with bread. I also sauteed the garlic and shallots with red wine vinegar and 1/2 teaspoon sugar instead of step #1. In addition, I added fresh basil and grated fresh parmesan cheese. I'll try adding mint also next time - would be great in the salad! I questionned blanching the chickpeas, but I agree that this really (unexpectedly!) brings out the flavor. Wonderful salad - will make again and again!
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Love this salad. Shallots, mint, parsley, vinegar and oil, you can't go wrong. I used the mint suggested by someone here. I have it going wild in the garden and the parsley. I heated the dressing and poured over the chickpeas which I then chilled for several hours before serving cold. Served along side hamburger steaks, stewed okra and tomatoes.
see 8 more reviews
Tweaks
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My husband and I enjoyed this immensely! I made the recipe pretty much as directed with the exception of using thinly sliced red onions in place of the shallots, 2 cloves of garlic instead of 1, and in tasting the dish after it was made I added an additional tablespoon of red wine vinegar. This was indeed a nice dish, though I think the next time I will add more grated carrots and a bit more parsley. I think a vegetarian could easily make a main meal out of this dish by adding some seasonal vegetables and playing around with the oil/vinegar ratio a bit. Nice recipe bluemoon - thank you for posting and joining the recipe/photo swap. :)
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!