This vibrant Portuguese-inspired salad transforms humble chickpeas into a luxurious dish using the magic of slow-roasted garlic. The garlic becomes sweet, creamy, and spreadable, infusing every bite with a deep, mellow aroma that lacks the sharp bite of raw cloves. Tossed with crisp celery, red onion, and fresh parsley, the salad offers a delightful contrast of textures&# 226;ÂÂcreamy beans against crunchy vegetables. The dressing, a simple emulsion of extra virgin olive oil and red wine vinegar, adds a bright acidity that cuts through the richness. ItâÂÂs a perfect vegan main for a warm lunch or a sophisticated side dish for dinner parties. Make it ahead to let the flavors meld, serving it chilled or at room temperature for maximum impact.
Portuguese Chickpea Salad With Roasted Garlic
Description
This vibrant Portuguese-inspired salad transforms humble chickpeas into a luxurious dish using the magic of slow-roasted garlic. The garlic becomes sweet, creamy, and spreadable, infusing every bite with a deep, mellow aroma that lacks the sharp bite of raw cloves. Tossed with crisp celery, red onion, and fresh parsley, the salad offers a delightful contrast of textures&# 226;ÂÂcreamy beans against crunchy vegetables. The dressing, a simple emulsion of extra virgin olive oil and red wine vinegar, adds a bright acidity that cuts through the richness. ItâÂÂs a perfect vegan main for a warm lunch or a sophisticated side dish for dinner parties. Make it ahead to let the flavors meld, serving it chilled or at room temperature for maximum impact.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Trim the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until soft and golden.
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While garlic roasts, rinse and drain canned chickpeas, patting them dry with a clean kitchen towel to remove excess moisture.
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Finely dice celery, red onion, and fresh parsley, then place them in a large mixing bowl.
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Squeeze the roasted garlic cloves out of their skins into the bowl with the vegetables.
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Add the drained chickpeas to the bowl.
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Whisk together olive oil, red wine vinegar, salt, and pepper in a small jar or bowl to create the dressing.
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Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
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Let the salad sit for 10 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 223.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 25.5mg2%
- Total Carbohydrate 49.5g17%
- Dietary Fiber 3.2g13%
- Sugars 1.5g
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
