Warm Chickpea Salad With Shallots And Red Wine Vinaigrette Recipes

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• 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 entrée 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.

WARM CHICKPEA SALAD

Steps:

• Preheat the oven to 220°C.
• Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
• Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
• Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.