Chickpea and grilled scallion salad

Enjoy a flavorful blend of chickpeas and grilled scallions in this hearty salad. Perfect for a light lunch or side dish bursting with fresh, delicious flavors.

Ingredients:

• 2 tablespoons pure olive oil
• 1 yellow onion, quartered
• 2 carrots, halved
• 1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
• 450g dried chickpeas, soaked overnight and drained
• 4 rosemary sprigs and 4 thyme sprigs, tied together with string
• Kosher salt and freshly ground pepper
• 1 medium red onion, finely chopped
• 1/2 cup red wine vinegar
• Finely shredded zest and juice of 1 lemon
• 2 garlic cloves, very finely chopped
• 1 teaspoon finely chopped rosemary
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons finely chopped peperoncini
• 1 cup extra-virgin olive oil
• 3/4 cup finely chopped flat-leaf parsley

Instructions:

1. In a Dutch oven, warm up some olive oil. Stir in chopped yellow onion, carrots, and halved celery rib. Cook over medium heat, stirring occasionally, until the vegetables turn golden brown, approximately for 10 minutes. Then, add drained chickpeas, a bundle of herb sprigs, and pour enough water to cover everything by 2 inches. Let it reach a boiling point. Lower the heat and let it simmer over low heat until the chickpeas become tender, around 1 1/2 hours. Add a generous pinch of salt and pepper. Keep cooking the chickpeas for an extra 10 minutes. Take the pot off the heat and let it cool down for 15 minutes. Afterward, drain the chickpeas. Get rid of the herb sprigs, onion, carrots, and celery. At the same time, soak sliced red onion in vinegar in a large bowl for 15 minutes. Drain the onions, removing the excess vinegar. Put the onion back into the bowl and mix in diced celery, lemon zest, lemon juice, crushed garlic, finely chopped rosemary, oregano, and peperoncini. Add the chickpeas and olive oil; season everything with salt and pepper. Gently stir in fresh parsley and serve.

Summary:

• Calories: 2059 kcal
• Fat: 84 g
• Protein: 78 g
• Carbs: 256 g
• Potassium: 1711 mg
• Magnesium: 309 mg