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Chickpea-Carrot Salad

Chickpea-Carrot Salad Recipe

  • One 1-pound bag dried chickpeas, soaked overnight in cold water to cover
  • 1 tablespoon crushed red pepper flakes
  • 2 quarts vegetable stock or water
  • Salt
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 cups grated carrots (from 2 large or 4 medium carrots)
  • 1 cup red onion, cut into 1/4-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon minced garlic
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