Chickpea Salad

1. 1

   Drain the chickpeas if necessary and place them in a large pot with the garlic, bay leaf, and carrot; cover with cold water.

2. 2

   Bring the water to a boil over medium-high heat; reduce the heat and simmer until done, about 2 hours.

3. 3

   Drain and remove the garlic and bay leaf; stir in the shallots.

4. 4

   Season to taste with lemon juice, salt, and pepper.

5. 5

   Then let the chickpeas sit for a few hours or cover and refrigerate for a day or so; bring back to room temperature before serving.

6. 6

   Immediately before serving, stir in the oil and parsley, then taste and adjust the seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.