Lemony Chickpea Salad Recipe

Name: Lemony Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pure olive oil; 1 yellow onion, quartered; 2 carrots, halved; 1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced; 1 pound dried chickpeas, soaked overnight and drained; 4 rosemary sprigs and 4 thyme sprigs, tied together with string; Kosher salt and freshly ground pepper; 1 medium red onion, finely chopped; 1/2 cup red wine vinegar; Finely shredded zest and juice of 1 lemon; 2 garlic cloves, very finely chopped; 1 teaspoon finely chopped rosemary; 1/2 teaspoon dried oregano; 1 1/2 teaspoons finely chopped peperoncini; 1 cup extra-virgin olive oil; 3/4 cup finely chopped flat-leaf parsley

Servings: persons

2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrots, halved
1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
1 pound dried chickpeas, soaked overnight and drained
4 rosemary sprigs and 4 thyme sprigs, tied together with string
Kosher salt and freshly ground pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
Finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley

1
In a large soup pot, heat the pure olive oil.
2
Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes.
3
Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil.
4
Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours.
5
Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer.
6
Remove from the heat and cool for 15 minutes, then drain the chickpeas.
7
Discard the herb sprigs, onion, carrots and celery.
8
Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes.
9
Drain, discarding the vinegar.
10
Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini.
11
Add the chickpeas and olive oil; season with salt and pepper.
12
Fold in the parsley and serve.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons pure olive oil, 1 yellow onion, quartered, 2 carrots, halved, 1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced, and more.

Yes, Lemony Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemony Chickpea Salad

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