Directions
Warm Chickpea Salad With Shallots and Red Wine Vinaigrette, If you agree with Lynne Rossetto Kaspers belief that the chickpea should be canonized into the food lovers hall of fame then youll love this delicious, flavoursome and very healthy warm chickpea salad from award-winning vegetarian chef Peter Berleys book Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour I subscribed to Lynne Rossetto Kaspers The Splendid Table newsletters some time ago, and this is one of many fantastic recipes she has included in her newsletter The recipes and her tips – which I have included in this posting – are great I have posted this recipe here exactly as I received it Because The Splendid Table recipes and Lynnes tips are always SO excellent, I shall post some more of them I love this recipe, Lynne clearly loves this recipe; I hope that other chickpea lovers will too!, Easy and delish I made half as much, and doubled the parsley It will dress our salade compose with trout, hard boiled egg and kitchen veggies over greens Yum , I second the other reviews – we LOVED this salad! It’s very hearty and can easily stand alone, especially on a summer day with bread I also sauteed the garlic and shallots with red wine vinegar and 1/2 teaspoon sugar instead of step #1 In addition, I added fresh basil and grated fresh parmesan cheese I’ll try adding mint also next time – would be great in the salad! I questionned blanching the chickpeas, but I agree that this really (unexpectedly!) brings out the flavor Wonderful salad – will make again and again!
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