Ingredients

• 1 large or 2 medium shallots, thinly sliced
• 3 tablespoons red wine vinegar
• 1 garlic clove, finely chopped
• 1/4 teaspoon coarse sea salt or kosher salt, plus more for serving
• 2 (15-ounce) cans chickpeas, drained
• 1 large carrot, peeled and coarsely grated
• 1/2 cup chopped flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper

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Instructions

1. In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
2. In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
3. Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.