Name: Chickpea-Carrot Salad
Yield: Makes 8 servings
Ingredients: One 1-pound bag dried chickpeas, soaked overnight in cold water to cover; 1 tablespoon crushed red pepper flakes; 2 quarts vegetable stock or water; Salt; 1/4 cup freshly squeezed lemon juice; 2 tablespoons red wine vinegar; 3/4 cup extra-virgin olive oil; 2 cups grated carrots (from 2 large or 4 medium carrots); 1 cup red onion, cut into 1/4-inch dice; 1/2 cup chopped flat-leaf parsley; 1 teaspoon minced garlic

This recipe is a tribute to the chickpea salad they sell at the prepared-foods counter at Zabar's market in New York City, which my wife, Beverly, and I have always enjoyed.

The key to this recipe is letting the beans soak after they've cooked. Rather than seasoning the beans while they're cooking, which keeps them from softening, you season them after they've cooked and then give them time to absorb the salt and garlic. Ideally, this recipe should be made a day or so ahead of time to let the flavors develop even further.

Alot of people use parsley as a "default herb" to garnish a dish without really thinking about whether another herb might work better. But the flavor of parsley here truly matters; it completes the balance of the salad.

Cook's note:

Chickpeas: As with all dried beans and legumes, it's a good idea to experiment with several brands and then stick to one that you trust.

Recipe notes

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