Chickpea Salad
Salads • World
Description
Chickpea Salad
Ingredients
- Thyme 12 stems
- Bay leaves 2 pieces
- Chickpeas 2 cups
- Garlic 4 cloves
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil ½ cup
- Wine Vinegar 3 tablespoons
- Carrot 0 oz
- Celery 0 oz
- Ground fennel seeds 2 tablespoons
- Red Onion 0 oz
- Lemon 2 pieces
Step-by-Step Guide
Step 1
Using a vegetable peeler, remove the zest from 1 lemon; crush the zest, thyme, and bay leaves with the back of a knife to release the essential oils.
Step 2
Bring 8 cups of water to a boil in a large pot, add the chickpeas, and cook for 2 minutes, skimming off any foam. Add the lemon zest, thyme, bay leaves, and garlic, reduce the heat, and let simmer until tender for about 1 hour (make sure the chickpeas do not start to break apart). Remove from heat, add salt and pepper.
Step 3
Grate the zest of the second lemon into a bowl, then add the lemon juice to the bowl. Mix in the olive oil, vinegar, carrot, celery, fennel, and red onion; season with salt and pepper.
Step 4
When the chickpeas have cooled, drain the water (reserve 1 cup) and return the chickpeas to the pot; pour in 1 cup of the liquid in which the chickpeas were cooked. Bring to a boil and simmer for about 5 minutes until the chickpeas are heated through.
Step 5
Using a slotted spoon, transfer the chickpeas to a large bowl and mix with the dressing. Transfer the chickpeas to a serving dish, drizzle with olive oil, and serve immediately.
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