Monday, June 11, 2007

Chickpea, Parsley, & Carrot Salad

1 19-ounce can of chickpeas, drained & rinsed

1 cup loosely packed flat-leaf parsley, roughly chopped

1 cup loosely packed shredded carrot (about 1 large carrot)

½ cup sliced radishes (about 6)

½ cup chopped scallions, white and green parts (about 4)

3 Tb fresh lemon juice

1 tsp ground coriander

Salt and pepper

6 Tb olive oil

1/3 cup crumbled feta or 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 scallions. Stir to combine.

In a liquid measuring cup, 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.

Source: Cooking New American

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