This Chickpea Salad beautifully balances the nuttiness of chickpeas with the tangy crunch of pickled shallots and the bitterness of radicchio. It's a dish that marinates wonderfully, getting even better after a couple of days in the fridge. Plus, the pickling recipe is versatile, so you can use it for a variety of vegetables. Our "3-2-1" pickle formula—3 parts water, 2 parts vinegar, and 1 part sugar—is a simple and reliable way to make pickles, whether you're preparing cucumbers, onions, garlic, shallots, or any other veggie.
Serves 4 as a protein-rich component of a larger meal.
For the Chickpeas:
- 1 cup dried chickpeas, soaked overnight in water
- Mirepoix (for cooking the chickpeas): 1/2 onion, 1 stalk celery, 1-2 garlic cloves, 1 peeled -carrot, 1 bay leaf, and herbs like thyme or rosemary
- Salt, to taste
For the Pickled Shallots:
- 4 shallots, cleaned and thinly sliced
- 1 cup water
- 2/3 cup vinegar
- 1/3 cup sugar
- 1 bay leaf
- 3 peppercorns
- Salt, to taste
For the Salad:
- 1 head radicchio, cut into bite-sized pieces
- Olive oil, for dressing
- Additional vinegar and salt, to taste
- Optional herbs: dill, tarragon, chives, or parsley
Instructions
For the Chickpeas:
Drain and rinse the soaked chickpeas.
Add the chickpeas to a pot with 4 cups of water, along with the mirepoix vegetables, and bring to a simmer.
Skim any scum that rises to the top, then cook for 45 minutes to 1 hour, until the chickpeas are tender but not falling apart.
Let the chickpeas cool in their cooking liquid to absorb more flavor.
For the Pickled Shallots:
Clean and thinly slice the shallots using a knife or mandolin, placing them in a glass jar or bowl.
In a separate pot, combine water, vinegar, sugar, bay leaf, peppercorns, and a pinch of salt. Bring to a boil.
Once the liquid has come to a boil, pour it over the sliced shallots. Allow it to cool at room temperature.
To Assemble the Salad:
Once the chickpeas and shallots are cool, remove them from their liquids and combine them. The vinegar from the shallots will help dress the chickpeas.
Tear the radicchio into bite-sized pieces and add it to the chickpeas and shallots. Toss everything together.
Dress the salad with salt, a little more vinegar (if needed), and a drizzle of olive oil.
Enjoy it immediately or let it marinate for a couple of days for even more flavor.
Feel free to add any fresh herbs you like — dill, tarragon, chives, or parsley are some of our favorites.