Chickpea Salad

Name: Chickpea Salad
Yield: makes 4 servings
Ingredients: 2 cups dried chickpeas, washed and picked over; 1 garlic clove; 1 bay leaf; 1 carrot, chopped; 3 shallots, minced; Fresh lemon juice or good-quality vinegar of your choice, to taste; Salt and black pepper to taste; 3 tablespoons extra virgin olive oil; 1/2 cup chopped fresh parsley leaves

December 14, 2011

The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.

Recipe notes

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