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Make-Ahead Chickpea Salad With Cumin and Celery Recipe

Name: Make-Ahead Chickpea Salad With Cumin and Celery Recipe
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 6
Ingredients: 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature; 1 bay leaf; 1 carrot, cut into 3-inch segments; 1 onion, split in half; 2 stalks celery, one thinly sliced crosswise, one cut into 3-inch segments, divided; Kosher salt; 1/2 teaspoon ground cumin; 2 tablespoon white wine vinegar; 6 tablespoons extra-virgin olive oil; 1 small shallot, thinly sliced; 1/2 cup roughly chopped fresh parsley leaves; Freshly ground black pepper

Prep Time

Cook Time

1h 15m

Total Time

1h 20m

This make-ahead chickpea salad with cumin and celery is a flavorful and healthy dish. Soak chickpeas overnight, then cook with aromatic vegetables. Toss with cumin, vinegar, and olive oil. Mix in shallots and parsley for a fresh, zesty salad that's perfect for meal prep or a light lunch.

Recipe Options

Ingredients

Servings: 6

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1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature

1 carrot, cut into 3-inch segments

1 onion, split in half

2 stalks celery, one thinly sliced crosswise, one cut into 3-inch segments, divided

1/2 teaspoon ground cumin

2 tablespoon white wine vinegar

6 tablespoons extra-virgin olive oil

1 small shallot, thinly sliced

1/2 cup roughly chopped fresh parsley leaves

Freshly ground black pepper

Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink while you prepare the rest of the salad.

Combine cumin and vinegar in a large bowl. Whisking constantly, slowly drizzle in olive oil. Add shallot, sliced celery, parsley leaves, and drained chickpeas. Toss to coat with dressing and season to taste with salt and pepper. Serve immediately, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to 3 days.

Make-Ahead Chickpea Salad With Cumin and Celery Recipe

Ingredients

Steps

Nutrition Facts

Make-Ahead Chickpea Salad With Cumin and Celery Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts