Chickpea, Carrot and Parsley Salad
“Serve this with warmed pita bread, sliced into wedges. Representing NA*ME for ZWT 6. From Fine Cooking”
Chickpea, Carrot and Parsley Salad
0 recipe photos
READY IN:20mins |
SERVES:4-8 |
UNITS:US |
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Ingredients Nutrition
- 19 ounces can chickpeas, drained and rinsed (about 2 cups)
- 1 cup loosely packed fresh flat leaf parsley, very coarsely chopped
- 1 cup loosely packed shredded carrot (from about 1 large carrot)
- 1⁄2 cup sliced radish (about 6 medium)
- 1⁄2 cup chopped scallion, white and green parts (about 4)
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground coriander
- kosher salt & freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1⁄3 cup crumbled feta cheese (optional) or 1⁄3 cup toasted pine nuts (optional)
Directions
- 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 teaspoons 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. Top with the feta or pine nuts, if using, and serve immediately.
Chickpea, Carrot and Parsley Salad