Make-Ahead Chickpea Salad With Cumin And Celery Recipe Recipe

Name: Make-Ahead Chickpea Salad With Cumin And Celery Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature; 1 bay leaf; 1 carrot, cut into 3-inch segments; 1 onion, split in half; 2 stalks celery, one thinly sliced crosswise, one cut into 3-inch segments, divided; Kosher salt; 1/2 teaspoon ground cumin; 2 tablespoon white wine vinegar; 6 tablespoons extra-virgin olive oil; 1 small shallot, thinly sliced; 1/2 cup roughly chopped fresh parsley leaves; Freshly ground black pepper

Servings: persons

1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1 carrot, cut into 3-inch segments
1 onion, split in half
2 stalks celery, one thinly sliced crosswise, one cut into 3-inch segments, divided
Kosher salt
1/2 teaspoon ground cumin
2 tablespoon white wine vinegar
6 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced
1/2 cup roughly chopped fresh parsley leaves
Freshly ground black pepper

1
Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink while you prepare the rest of the salad.
2
Combine cumin and vinegar in a large bowl. Whisking constantly, slowly drizzle in olive oil. Add shallot, sliced celery, parsley leaves, and drained chickpeas. Toss to coat with dressing and season to taste with salt and pepper. Serve immediately, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.

335

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 12 ingredients. The key ingredients include: 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature, 1 bay leaf, 1 carrot, cut into 3-inch segments, 1 onion, split in half, and more.

Yes, Make-Ahead Chickpea Salad With Cumin And Celery Recipe 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.

Make-Ahead Chickpea Salad With Cumin And Celery Recipe

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