| Servings |
servings
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Ingredients
FOR THE SALAD
FOR THE VINAIGRETTE
WINE PAIRING
Instructions
HEAT the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
REMOVE from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
WHISK the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
ADD the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
|
Ingredients
FOR THE SALAD
FOR THE VINAIGRETTE
WINE PAIRING
|
Instructions
HEAT the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
REMOVE from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
WHISK the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
ADD the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
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RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
