Chickpea Salad

Salads | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chickpea Salad

Ingredients

Thyme - 12 stems
Bay leaves - 2 pieces
Chickpeas - 2 cups
Garlic - 4 cloves
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - ½ cup
Wine Vinegar - 3 tablespoons
Carrot - 1.4 oz
Celery - 1.4 oz
Ground fennel seeds - 2 tablespoons
Red Onion - 1.4 oz
Lemon - 2 pieces

Step by Step guide

Step 1

Using a vegetable peeler, remove the zest from 1 lemon; crush the zest, thyme, and bay leaves with the back of a knife to release the essential oils.

Step 2

Bring 8 cups of water to a boil in a large pot, add the chickpeas, and cook for 2 minutes, skimming off any foam. Add the lemon zest, thyme, bay leaves, and garlic, reduce the heat, and let simmer until tender for about 1 hour (make sure the chickpeas do not start to break apart). Remove from heat, add salt and pepper.

Step 3

Grate the zest of the second lemon into a bowl, then add the lemon juice to the bowl. Mix in the olive oil, vinegar, carrot, celery, fennel, and red onion; season with salt and pepper.

Step 4

When the chickpeas have cooled, drain the water (reserve 1 cup) and return the chickpeas to the pot; pour in 1 cup of the liquid in which the chickpeas were cooked. Bring to a boil and simmer for about 5 minutes until the chickpeas are heated through.

Step 5

Using a slotted spoon, transfer the chickpeas to a large bowl and mix with the dressing. Transfer the chickpeas to a serving dish, drizzle with olive oil, and serve immediately.