food
Chickpea, Carrot & Parsley Salad
Chickpeas are a great convenience food, and they make a substantial cost-effective vegetarian meal. Serve the salad with toasted pita wedges.
Ingredients (Serves 4)
| 1 | 19-oz can chickpeas, drained and rinsed |
| 1 cup | loosely packed fresh parsley leaves, very coarsely chopped |
| 1 cup | loosely packed shredded carrot (about 1 large carrot) |
| 1/2 cup | sliced radishes (about 6 medium) |
| 1/2 cup | chopped green onions, white and green parts (about 4) |
| 3 tbsp | fresh lemon juice |
| 1 tsp | ground cilantro |
| 1/2 tsp | salt |
| 6 tbsp | extra-virgin olive oil |
| 1/3 cup | crumbled feta (optional) |
| Toasted pine nuts (optional) |
Instructions
- In a bowl, place 1/2 cup chickpeas and mash into a coarse paste with a potato masher or large wooden spoon. Toss in remaining chickpeas along with parsley, carrot, radishes and green onions. Stir to combine.
- In a liquid measuring cup, whisk together lemon juice, cilantro, salt and some black pepper. Continue whisking while adding oil in a slow stream. Pour over salad and toss gently.
- Season with salt and pepper. Top with feta and pine nuts, if using, and serve immediately.
Excerpted from Cooking New American by Fine Cooking Editors. Copyright © 2004 by Fine Cooking Editors. Excerpted by permission of The Taunton Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Cooking New American
By The Editors of Fine Cooking
Cooking New American offers today’s cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavours and all the ingredients are readily attainable at the supermarket, with almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips, essays, and more.
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MairiAnna writes:
This salad is delicious! I'm not a fan of radishes, so I substitute celery. It's a substantial meal though - and great to take for a couple of days of lunches!
—posted January 18, 2008 at 12:45 p.m.
Rose writes:
Wouldn't it be better to leave all the chickpeas intact, rather than mashing half of them?....
—posted March 13, 2009 at 1:26 p.m.
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