Chickpea Salad

Adapted from https://www.foodandwine.com/recipes/lemony-chickpea-salad

I made this.

Servings: 8

INGREDIENTS

4 15-oz cans of chickpeas, drained
1 medium red onion, finely chopped
1/2 cup red wine vinegar
4 medium celery stalks, finely diced
2 lemons, zested and juiced
4 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1 teaspoon dried oregano
4 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup chopped flat-leaf parsley

STEPS

1) Place chopped red onion in a large bowl, cover with red wine vinegar and soak for 15 minutes. Drain, discarding vinegar.

2) Return onion to bowl and add diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini.

3) Add chickpeas and olive oil; season with salt and pepper. Fold in parsley and serve.


NOTES

If making ahead, add the parsley just before serving.

2024: Dale changes from dries to canned chickpeas, and adjusts amounts to be divisible by four.