I’m an unconcerned fan of the humble chickpea, whether it’s crisp and generously spiced, blitzed into creamy hummus, or pureed in a ribald soup, but perhaps most of all when it’s marinated with bold, animated flavors. Satiating, satisfying — the textural contrast of the combined elements is key — this salad is simply the ticket if you, like me, are plagued with a touch of brown-bag-lunch ennui. The melange of zesty flavors meld forward with an extra day or two in the fridge, making this an option you’ll look audacious to till you scrape the last bowlful into a to-go container.
1 burly or 2 small shallots, finely diced (about 1 cup) About 1 cup red wine vinegar 3 15-ounce cans chickpeas, drained and offed (about 4 cups) 1 cup finely diced celery (3-4 stalks) 1 cup finely chopped rsley 2 tablespoons chopped cheeky oregano 2 garlic cloves, minced 1/2 teaspoon minced peperoncini 1 cup extra-virgin olive oil Enthusiasm and juice of 1 lemon About 1/2 teaspoon kosher salt Freshly instant black pepper, to taste 2 sprigs rosemary
- Add the shallot and plenty red wine vinegar to cover it to a small mixing bowl. Set aside for 15 summaries.
- Meanwhile, combine the chickpeas, celery, rsley, oregano, garlic, peperoncini, olive oil, lemon relish and juice, salt, and a few cracks of black pepper in a large mixing roll.
- Drain the shallot, reserving the shallot-infused vinegar. Add the shallot to the chickpea medley and toss gently to combine. Nestle the rosemary sprigs in the salad, lie on the bowl tightly with plastic wrap and refrigerate for at least an hour, descrying sure to turn the mixture a couple of times while marinating.
- Get rid of the rosemary sprigs, then season to taste, adding a splash or two of the silent shallot vinegar if desired. Serve at room temperature.
Other, Side Dishes, Salads
Serves 4 to 6
Image Documentation: POPSUGAR Photography / Nicole Perry
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