Monday, October 8, 2012

RECIPE: Chickpea, Carrot & Parsley Salad


19-oz. can chickpeas, drained and rinsed (or 2 cups of cooked chickpeas)

1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped

1 cup loosely packed shredded carrot (from about 1 large carrot)

1/2 cup sliced radishes (about 6 medium)

1/2 cup chopped scallions, white and green parts (about 4)

3 Tbs. fresh lemon juice

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

6 Tbs. extra-virgin olive oil

1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Cayenne pepper (optional)


Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine. 

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. (Add cayenne pepper to taste if you want a spicier salad.) Top with the feta or pine nuts, if using, and serve immediately.

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