| CARROT, PARSLEY, AND CHICKPEA SALAD |
The chickpeas in this refreshing salad make it a substantial vegetarian
meal, or an intriguing side. This recipe can be made in advance; just
add the dressing right before serving. A unique combination of
textures and flavors: scallions, radishes, and a splash of citrusy lemon
make it piquant, lively, and delicious.
1 can chickpeas, (or equivalent cooked from dried), drained and rinsed
1 cup fresh parsley leaves, coarsely chopped
1 cup loosely-packed shredded carrot
1/2 cup sliced radishes
1/2 cup chopped fresh scallions or onions
3 tablespoons fresh lemon juice
1 teaspoon ground coriander
Salt and pepper, to taste
6 tablespoons olive oil
1/3 cup crumbled feta or toasted pine nuts (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
onions. Stir to combine.
For the dressing, whisk together the lemon juice, coriander, 1/2
teaspoon salt, and a few generous grinds of black pepper. Continue
whisking while adding the olive oil in a slow stream.
When ready to serve, pour dressing over the salad and toss gently.
Season with salt and pepper, to taste.
Top with feta or pine nuts, if using, and serve immediately.
Adapted from Cooking New American.
