Chickpea and Carrot Salad recipe  » Recipes  »
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  • Although I am trying to eat more vegetables, plain old boring green salads are not my favourite way to incorporate healthy food into my meals
  • I also bought the chickpea salads at the deli counter of the local grocery stores when I wanted to try a new salad, so one day, I decided to look up a recipe so I could make it myself
  • One 1-pound bag of dried chickpeas, soaked overnight in cold water (make sure they are all covered by the water) 1 tablespoon crushed red pepper flakes 2 quarts vegetable stock or water (I prefer the stock for spiciness) Salt ¼ cup freshly squeezed lemon juice 2 tablespoons red wine vinegar ¾ cup extra virgin olive oil 2 cups grated carrots (from 2 large or 4 medium carrots) 1 cup red onion, cut into ¼ inch diced pieces ½ cup chopped flat-leaf parsley 1 teaspoon minced garlic Directions

    • by Jessie Bahrey
      TRUSTWORTHY

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      Although I am trying to eat more vegetables, plain old boring green salads are not my favourite way to incorporate healthy food into my meals. I am therefore always on the lookout of new salad and cooked vegetable recipes. I also bought the chickpea salads at the deli counter of the local grocery stores when I wanted to try a new salad, so one day, I decided to look up a recipe so I could make it myself. My mom actually had this recipe in a cookbook,

      and I have been enjoying this for a few years, especially in the summer.

      The most important thing about this recipe is that you have to let them soak after cooking them. I tried to speed things along and skip this step, but they didn’t have enough time to absorb the salt and garlic, so they didn’t taste as good.

      Ingredients:

      One 1-pound bag of dried chickpeas, soaked overnight in cold water (make sure they are all covered by the water) 1 tablespoon crushed red pepper flakes 2 quarts ...


      • vegetable stock or water (I prefer the stock for spiciness) Salt ¼ cup freshly squeezed lemon juice 2 tablespoons red wine vinegar ¾ cup extra virgin olive oil 2 cups grated carrots (from 2 large or 4 medium carrots) 1 cup red onion, cut into ¼ inch diced pieces ½ cup chopped flat-leaf parsley 1 teaspoon minced garlic

        Directions:

        Drain the chickpeas and transfer them to a pot. Add the red pepper flakes and stick and bring to a boil over high heat, then lower the heat and let

        simmer until tender, about one hour. Season with salt and let them rest, off the heat, for 20 minutes.

        Drain the warm chickpeas (you should have about 5 cups), and transfer them to a bowl. Add the lemon juice, vinegar, and olive oil. Season with more salt, cover with plastic wrap, and chill.

        When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley and garlic. Let rest for 1 hour, so that the flavours can develop. Taste and adjust the seasoning if necessary (I usually have to add some more salt and pepper).




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    The review was published as it's written by reviewer in March, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 4919031029840631/k2311a0319/3.19.10
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