Braised Chickpea Salad

Chickpea Salad
Matt Taylor-Gross

A few simple steps can make ordinary chickpeas extraordinary.

Braised Chickpea Salad
The best chickpeas are only a few tricks away.
Yield: serves 4 to 6
Time: 1 hour, 30 minutes

Ingredients

  • 2 lemons
  • 12 thyme sprigs
  • 2 fresh bay leaves
  • 2 cups dried chickpeas, soaked overnight in the refrigerator
  • 4 garlic cloves
  • Kosher salt and freshly ground black pepper
  • 13 cup olive oil, plus more for drizzling
  • 3 tbsp. Champagne vinegar
  • 2 tbsp. finely chopped carrot
  • 2 tbsp. finely chopped celery
  • 2 tbsp. finely chopped fennel
  • 2 tbsp. finely chopped red onion

Instructions

  1. Using a vegetable peeler, peel the zest from one lemon, and using the back of a chef’s knife, bruise it along with the thyme and bay leaves to release their oils. In a 4-qt. Dutch oven, bring the chickpeas and 8 cups water to a boil and cook for 2 minutes, skimming off any scum from the surface. Add the lemon peel, thyme, and bay leaves along with the garlic, reduce the heat to maintain a simmer, and cook until tender but not falling apart, about 1 hour. Remove the pot from the heat and season the cooking liquid with salt and pepper.
  2. Finely grate the zest from the remaining lemon into a bowl then stir in its juice. Whisk in the olive oil, vinegar, carrot, celery, fennel, and red onion, and season with salt and pepper.
  3. Once cooled, drain the chickpeas, reserving 1 cup cooking liquid, and return the chickpeas and reserved liquid to the pot over medium heat. Bring to a simmer and cook the chickpeas until warmed through, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a large bowl and toss with the dressing. Scrape the chickpeas into a serving dish, drizzle with olive oil, and serve immediately.