Chickpea-Carrot Salad
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Crushed Red Pepper Flakes1
Salt2 tbsps
Red Wine Vinegar3 cup
Extra-Virgin Olive Oil1 tsp
Garlic (minced)Directions:
1
Drain the chickpeas and transfer them to a pot
2
Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour
3
Season with salt and let them rest, off the heat, for 20 minutes
4
Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl
5
Add the lemon juice, vinegar, and olive oil
6
Season with more salt, cover with plastic wrap, and chill
7
When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic
8
Let rest for 1 hour so the flavors have a chance to develop
9
Taste and adjust seasoning if necessary
10
Drain the chickpeas and transfer them to a pot
11
Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour
12
Season with salt and let them rest, off the heat, for 20 minutes
13
Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl
14
Add the lemon juice, vinegar, and olive oil
15
Season with more salt, cover with plastic wrap, and chill
16
When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic
17
Let rest for 1 hour so the flavors have a chance to develop
18
Taste and adjust seasoning if necessary