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.

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

  1. Tieghan
    September 30, 2013 at 2:25 am (10 years ago)

    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!

  2. Elizabeth
    September 30, 2013 at 3:08 am (10 years ago)

    This salad looks easy and delicious!

  3. Susan
    September 30, 2013 at 11:29 am (10 years ago)

    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)

  4. Belinda @themoonblushbaker
    September 30, 2013 at 3:18 pm (10 years ago)

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

  5. Kathy
    September 30, 2013 at 7:58 pm (10 years ago)

    Love how easy and healthy this looks!

  6. Anton
    October 2, 2013 at 7:06 pm (9 years ago)

    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 (9 years ago)

      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!

  7. lvh
    October 21, 2013 at 11:20 am (9 years ago)

    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 (9 years ago)

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

  8. lvh
    November 27, 2013 at 10:02 am (9 years ago)

    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 (9 years ago)

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

  9. Alexa [fooduzzi.com]
    January 11, 2015 at 9:20 pm (8 years ago)

    This looks like such a fun and easy meal! I’ll definitely be giving this a try this winter as my schedule is quickly busying. Thanks!

    • Julie Ruble
      January 12, 2015 at 9:29 am (8 years ago)

      You’re gonna love it, Alexa! It’s a BIG favorite of mine!!


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