Warm Chickpea Salad With Shallots And Red Wine Vinaigrette - cooking recipe

Ingredients

1 large shallots or 2 medium shallots, thinly sliced
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon coarse sea salt or 1/4 teaspoon kosher salt, plus additional to taste
2 (15 ounce) cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat leaf parsley, chopped
1/3 cup extra virgin olive oil
fresh ground black pepper

Preparation

In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.
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.
Add the carrot, parsley, and oil to the shallot mixture.
Toss in the chickpeas and season with salt and pepper.
Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
LYNNE'S TIPS:
Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entree salad the next day.
Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
THOUGHTS FROM LYNNE:
On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they're packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
On Chickpeas: For my money, the chickpea should be canonized into the food lover's hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.