My husband, Cameron, is very good at making smart, healthy things to eat and I wanted to share this tasty chickpea salad he made.
I wouldn't tell anyone else to do this but after the chickpeas were cooked I went through and removed what I call the 'pants' off almost each individual chickpea. The 'pants' are the soft, clear skins. I hate them so I remove them (do you do this?) but feel free to leave them with their pants on.
12 oz dried chickpeas
several sprigs fresh thyme
zest of 1 orange
1 teaspoon mustard seed
1 teaspoon caraway seed
1 bay leaf
2 shallots - one, peeled, ends trimmed and one diced
3 cloves garlic, peeled, lightly crushed
1 carrot, peeled, halved
small bunch fresh mint, chopped
small bunch fresh cilantro, chopped
juice of 1 lime
drizzle olive oil
1 shallot, minced
1 red bell pepper, seeded and diced
1 carrot, blanched, peeled, diced
s + p
Soak dried chickpeas over night in plenty of water. Drain and transfer to a large pot. Create a bouquet garni by tying thyme, orange zest, mustard, caraway and bay up into a cheese cloth pouch. Place in pot along with peeled shallot with ends trimmed, garlic cloves, and carrot halves. Cover with lots of water (chickpeas will soak up a lot of water while cooking. Bring to a boil and simmer mostly cover with lid slightly ajar for about 1 hour until cooked through and soft but still with some firmness. Drain and discard everything but chickpeas.
Toss chickpeas with mint, cilantro, lime juice, olive oil, shallot, bell pepper and carrot. Season with salt and pepper to taste.