This recipe is a tribute to the chickpea salad they sell at the prepared-foods counter at Zabar's market in New York City, which my wife, Beverly, and I have always enjoyed.
The key to this recipe is letting the beans soak after they've cooked. Rather than seasoning the beans while they're cooking, which keeps them from softening, you season them after they've cooked and then give them time to absorb the salt and garlic. Ideally, this recipe should be made a day or so ahead of time to let the flavors develop even further.
Alot of people use parsley as a "default herb" to garnish a dish without really thinking about whether another herb might work better. But the flavor of parsley here truly matters; it completes the balance of the salad.
Ingredients
Makes 8 servings
Step 1
1. Drain the chickpeas and transfer them to a pot. Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour. Season with salt and let them rest, off the heat, for 20 minutes.
Step 2
2. Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl. Add the lemon juice, vinegar, and olive oil. Season with more salt, cover with plastic wrap, and chill.
Step 3
3. When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic. Let rest for 1 hour so the flavors have a chance to develop. Taste and adjust seasoning if necessary.
Chickpeas: As with all dried beans and legumes, it's a good idea to experiment with several brands and then stick to one that you trust.
Leave a Review
Reviews (9)
Back to TopThat would be 'garlic' salt. Sorry.
Anonymous
Winchester, MA
10/25/2011
I followed the directions precisely and found this very, very bland. Tried to liven it with more salt, pepper, extra lemon and lime juice, farlic salt, even some Sirraca sauce. Still blah. What a bummer.
Anonymous
Winchester MA
10/25/2011
Basic, simple, easy. And yes, I did follow directions. Used it as a first course at Easter, with a little pita.
galryer
Hightstown, NJ
5/5/2011
AAARRRGGH could SOMEONE review this recipe that made it as written - substituted this and that and skipped garlic (!!!!) Oh, no, ok, I'll make it and do so......
Anonymous
4/18/2011
This is a fabulous recipe I served with brunch . My family loved it. I doubled the recipe but still reduced some of the ingredients. For me, a couple tablespoons of rice bran oil was fine. I also used half the onion and left out the garlic. This was delicious and light. We ate them with bagels.
lizfprice
3/28/2011
This is yummy!! I skipped the onions and used apple cider vinegar. We enjoyed it with warmed pita bread... couldn't get enough!!
Anonymous
Seoul, South Korea
3/19/2010
Simply outstanding. I substituted red wine for apple cider vinegar, and lime for lemon juice and think it has a lot more good taste to it. Also cooked the garbanzos in pressure cooker with a little oil and they are so tender and much better than stovetop cooked. This is the 2nd time I've made these and the secret is--of course--to use good quality ingredients and a very good olive oil.
Anonymous
Oxford, OH
9/4/2009
Made a few changes according to ingredients I could find: 1) Used sliced cucumber and black olive in place of carrot for a cool feeling in summer. 2) Used paprica, marjoram and rock salt for seasoning. 3) Used coriender in place of parsley. 4) Used balsamic vineger instead of red win. 5) Got rid of the oil. 6) Doubled the roasted garlic. The effect was awsome. As I openned the box in my office, the salad was robbed away in an instance. I could have only a few bytes. Would make it again.
Anonymous
Kolkata
5/14/2009
surprisingly delicious for such a simple recipe! I only soaked the chickpeas for 6 hours or so, and they were still ready after an hour of simmering. also, I didn't have red wine vinegar on hand, was going to substitute balsamic, but decided I liked it as is. 1/2 onion, no garlic, another pinch of cayenne after draining. everyone at my party liked it. the parsley is great.
jbrooks17
geneva, switzerland
4/18/2009
