Warm Chickpea Salad with Shallots and Red Wine Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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:
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.
2. 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.
3. Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.
4. Nutritional analysis per serving:
5. Calories 365; Total Fat 21 g; (Sat Fat 2.5 g, Mono Fat 14 g, Poly Fat 3.5 g) ; Protein 11 g; Carb 35 g; Fiber 9 g; Cholesterol 0 mg; Sodium 370 mg
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