Your folders
Your folders
Export 9 ingredients for grocery delivery
Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink while you prepare the rest of the salad. Combine cumin and vinegar in a large bowl. Whisking constantly, slowly drizzle in olive oil. Add shallot, sliced celery, parsley leaves, and drained chickpeas. Toss to coat with dressing and season to taste with salt and pepper. Serve immediately, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.
Your folders
sweetpeasandsaffron.com
4.8
(10)
20 minutes
Your folders
12tomatoes.com
4.5
(113)
Your folders
weightwatchers.com
Your folders
number-2-pencil.com
5.0
(3)
Your folders
thelocalpalate.com
Your folders
bonappetit.com
4.9
(28)
Your folders
taste.com.au
2 minutes
Your folders
addapinch.com
5.0
(2)
15 minutes
Your folders
freezermeals101.com
Your folders
cooking.nytimes.com
4.0
(7)
Your folders
eatingwell.com
4.2
(29)
Your folders
taste.com.au
4.4
(9)
20 minutes
Your folders
177milkstreet.com
1 hours
Your folders
taste.com.au
5.0
(4)
Your folders
midiariodecocina.com
Your folders
foodnetwork.com
4.0
(3)
Your folders
eatingbirdfood.com
5.0
(2)
Your folders
theviewfromgreatisland.com
5.0
(1)
Your folders
bonappetit.com
4.7
(64)