Make-Ahead Chickpea Salad With Cumin and Celery

Name: Make-Ahead Chickpea Salad With Cumin and Celery
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

Make-Ahead Chickpea Salad With Cumin and Celery was pinched from <a href="http://www.seriouseats.com/recipes/2014/10/chickpea-salad-cumin-celery-easy-recipe.html" target="_blank">www.seriouseats.com.</a>

"An easy chickpea salad flavored with a simple vinaigrette that gets better as it sits in the fridge overnight. [Photographs: J. Kenji Lopez-Alt] A simple salad of chickpeas dressed in a light vinaigrette is flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—make it one night and pack it for lunch at the office or on a picnic the next day. Note: For best flavor and texture, use dried chickpeas. For faster results, use two (15-ounce) cans of drained and rinsed chickpeas and start recipe from step two...."

INGREDIENTS

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

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1 bay leaf

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1 carrot, cut into 3-inch segments

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1 onion, split in half

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

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Kosher salt

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1/2 teaspoon ground cumin

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2 tablespoon white wine vinegar

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6 tablespoons extra-virgin olive oil

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1 small shallot, thinly sliced

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1/2 cup roughly chopped fresh parsley leaves

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Freshly ground black pepper

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