Chickpea Salad with Red Wine Vinaigrette

  • 1 ½ cups chickpeas; soaked
  • ¼ cup red wine vinegar
  • 1 tbsp. oregano
  • 1 tbsp. basil
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • ½ cup olive oil
  • 2 large tomatoes diced
  • ½ bunch parsley; washed, dried, and chopped
  • 2 large carrots; shredded

In a medium stockpot, place chickpeas in enough water to cover by a few inches. Bring to a boil, and cook until tender. Drain and set aside. In a large mixing bowl, combine vinegar with herbs, salt, and pepper. Drizzle in oil while whisking to emulsify the dressing. Taste and adjust seasoning if needed. Add vegetables and chickpeas and toss to coat evenly. Taste and adjust seasoning, again, if needed.

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