Quick Weeknight Dinners: Warm Chickpea Salad with Shallots & Red Wine Vinaigrette

by Julie Ruble on September 30, 2013 · 13 comments

Warm Chickpea Salad with Shallots & Red Wine Vinaigrette
Warm Chickpea Salad with Shallots & Red Wine Vinaigrette

Warm Chickpea Salad with Shallots & Red Wine Vinaigrette

Recipe by: Adapted from Orangette, who adapted it from The Splendid Table Weeknight Kitchen, which in turn excerpted from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
Yield: 4 servings

Molly from Orangette numbers this among her “simple and unsexy” winter staples, which makes me laugh. I guess chickpeas can’t be sexy, but this warm salad is divine and satisfying in a way that’s hard to describe — you just have to make it! It’s my absolutely favorite salad in the world, sexy or not.

1 large shallot, thinly sliced
3 tablespoon red wine vinegar
1 garlic clove, minced
1/4 teaspoon kosher salt, plus more to taste
2 (15-ounce) cans chickpeas, drained
1 large carrot, coarsely grated
1/2 cup flat-leaf (Italian) parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Combine shallot, vinegar, minced garlic, and salt in a large bowl and set it aside to mellow for around 10 minutes while you complete the rest of the recipe. Boil water in a medium saucepan over high heat and add chickpeas. Boil them for 2 minutes and drain. Add the carrot, parsley, olive oil, and chickpeas to the shallot mixture and toss well. Taste and season as needed. Serve immediately.

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{ 12 comments… read them below or add one }

Tieghan September 30, 2013 at 2:25 am

Oh I love this challenge! So fun and a really great outcome too! Since I am a sweet and savory blogger I am always looking for quick dinner ideas to inspire me, so I am very excited! I also love this salad. So bright and healthy!


Elizabeth September 30, 2013 at 3:08 am

This salad looks easy and delicious!


Katrina @ Warm Vanilla Sugar September 30, 2013 at 10:24 am

Chikpeas are so fabulous in salads. This looks awesome!


Susan September 30, 2013 at 11:29 am

Well dang! I should have taken a pic of last night’s AHmazing dinner: Pioneer Woman’s short ribs with wine and cream, with roasted wee potatoes and roasted mushrooms! TO DIE FOR! Even our 6-year-old grandson said he liked “the beef” more than the apple crisp and homemade vanilla ice cream we had for dessert! :o)


Belinda @themoonblushbaker September 30, 2013 at 3:18 pm

Wow the great flavours right here. I love the carrots and chickpeas together it remind me of Morocco.


Kathy September 30, 2013 at 7:58 pm

Love how easy and healthy this looks!


Anton October 2, 2013 at 7:06 pm

I’m making this tonight. I bet it will be delicious with my Texas meat loaf recipe. I often put chickpeas in the meatloaf, but this time they will be a salad.


Julie Ruble October 2, 2013 at 8:04 pm

Oh, that is SUCH a great combo! You’re gonna love it! Snap a photo and you can send it in for the Weeknight Dinner Challenge!


lvh October 21, 2013 at 11:20 am

why do you have to boil canned chickpeas? they are already cooked, I don’t get that….


Julie Ruble October 21, 2013 at 11:26 am

You’re reheating them. This is a warmed salad.


lvh November 27, 2013 at 10:02 am

i also added frozen peas ( i briefly steamed them to thaw) to my version of this recipe. My vegetarian friend and I gobbled it up! I am making this salad again for my Thanksgiving offering on Thursday as I am in charge of vegetables and salads :)


Julie Ruble November 27, 2013 at 10:43 am

Yum, the peas sound like a great addition! So glad you enjoyed it. It’s one of my absolute faves.


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