Chickpea, Carrot and Parsley Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serve this with warmed pita bread, sliced into wedges. From Fine Cooking. Ingredients:
19 ounces can chickpeas, drained and rinsed (about 2 cups) |
1 cup loosely packed fresh flat leaf parsley, very coarsely chopped |
1 cup loosely packed shredded carrot (from about 1 large carrot) |
1/2 cup sliced radish (about 6 medium) |
1/2 cup chopped scallion, white and green parts (about 4) |
3 tablespoons fresh lemon juice |
1 teaspoon ground coriander |
kosher salt & freshly ground black pepper |
6 tablespoons extra-virgin olive oil |
1/3 cup crumbled feta cheese (optional) or 1/3 cup toasted pine nuts (optional) |
Directions:
1. Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
2. In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
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