This is an easy salad, when you have soaked and cooked the chickpeas. When you make it from dried, in stead of canned, chickpeas you'll get the a better texture. But no matter what its a good and healthy salad.
Thomas Keller hit another home run with this one.
- 1/2 cup dried chickpeas.
- 6 cups water (or enough to cover chickpeas with 2 inches)
- 1 medium leek, white and light green parts only, cleaned
- 1 bouquet garni
- 1/2 onion, peeled
- 1 small carrot, peeled
For the salad:
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
- 2 garlic cloves, skin left on, smashed
- 2 thyme sprigs
- 1 cup finely julienned carrots
- freshly ground pepper
- 1 tablespoon chopped italian parsley
- 1,5 tablespoon fresh lemon juice
Soaking: Soak the chickpeas in 3 cups of water for 12 hours
bouquet garni: leek outer leave thyme, italian parsley sprigs, bay leaves and peppercorns
Drain the chickpeas, put then in a large saucepan, and ad water, leek, bouquet garni, onion and carrot, and bring it to a boil. Reduce the heat to a simmer for about 45 minutes, or until the chickpeas are tender.
Pour the chickpeas and their liquid into a large shallow container and let cool. Once they are cool, remove and discard the bouquet garni and vegetables and season with 1/2 teaspoon salt. The chickpeas can be covered and refrigerated in their liquid for 2-3 days.
If you use caned chickpeas,C here where you start.
When ready to assemble the salad, drain the chickpeas in a colander.
Combine the olive oil, bay leaves, garlic, and thyme in a large skillet and heat over medium heat until the oil is hot. Add the julienned carrots and toss in the oil for about 1 minute to cook them slightly. Add the chickpeas and season to taste with salt and pepper. Toss the chickpeas for 1 to 2 minutes, then transfer to a bowl let cool.
The salad will keep in the refrigerator for a day.
Just before serving, remove bay leaves, garlic, and thyme and stir in parsley and lemon juice.
The Danish Version: