I'm an unabashed fan of the humble chickpea, whether it's crisp and generously spiced, blitzed into creamy hummus, or pureed in a spicy soup, but perhaps most of all when it's marinated with bold, bright flavours. Satiating, satisfying — the textural contrast of the combined elements is key — this salad is just the ticket if you, like me, are plagued with a touch of packed lunch ennui. The melange of zesty flavours meld further with an extra day or two in the fridge, making this an option you'll look forward to till you scrape the last bowlful into a to-go container.
- 1 large or 2 small shallots, finely diced
About 120 mL red wine vinegar
3 400 gram tins chickpeas, drained and rinsed
225 grams finely diced celery (3-4 stalks)
30 grams finely chopped parsley
2 tablespoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon minced peperoncini
235 mL extra-virgin olive oil
Zest and juice of 1 lemon
About 1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste
2 sprigs rosemary
- Add the shallot and enough red wine vinegar to cover it to a small mixing bowl. Set aside for 15 minutes.
- Meanwhile, combine the chickpeas, celery, parsley, oregano, garlic, peperoncino, olive oil, lemon zest and juice, salt, and a few cracks of black pepper in a large mixing bowl.
- Drain the shallot, reserving the shallot-infused vinegar. Add the shallot to the chickpea mixture and toss gently to combine. Nestle the rosemary sprigs in the salad, cover the bowl tightly with plastic wrap and refrigerate for at least an hour, making sure to turn the mixture a couple of times while marinating.
- Remove the rosemary sprigs, then season to taste, adding a splash or two of the reserved shallot vinegar if desired. Serve at room temperature.
- Main Dishes
- Serves 4 to 6