Marinated Chickpea Salad
Adapted from 'wichcraft: Craft a Sandwich into a Meal — and a Meal Into a Sandwich [1]
Ingredients
- 1 large or 2 small shallots, finely diced (about 1 cup)
About 1 cup red wine vinegar
3 15-ounce cans chickpeas, drained and rinsed (about 4 cups)
1 cup finely diced celery (3-4 stalks)
1 cup finely chopped parsley
2 tablespoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon minced peperoncini
1 cup extra-virgin olive oil
Zest and juice of 1 lemon
About 1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste
2 sprigs rosemary
Directions
- Add the shallot and enough red wine vinegar to cover it to a small mixing bowl. Set aside for 15 minutes.
- Meanwhile, combine the chickpeas, celery, parsley, oregano, garlic, peperoncini, olive oil, lemon zest and juice, salt, and a few cracks of black pepper in a large mixing bowl.
- Drain the shallot, reserving the shallot-infused vinegar. Add the shallot to the chickpea mixture and toss gently to combine. Nestle the rosemary sprigs in the salad, cover the bowl tightly with plastic wrap and refrigerate for at least an hour, making sure to turn the mixture a couple of times while marinating.
- Remove the rosemary sprigs, then season to taste, adding a splash or two of the reserved shallot vinegar if desired. Serve at room temperature.
Information
- Category
- Other, Side Dishes, Salads
- Cuisine
- North American
- Yield
- Serves 4 to 6