Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

• 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

1. In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt.
2. Set aside for 10 minutes to allow the shallots and garlic to mellow.
3. In a medium saucepan over high heat, bring 2 quarts of water to a boil.
4. Add the chickpeas and blanch for 1 to 2 minutes.
5. Drain.
6. Add the carrot, parsley, and oil to the shallot mixture.
7. Toss in the chickpeas and season with salt and pepper, to taste.
8. Serve immediately.
9. Nutritional analysis per serving:
10. Calories 365; Total Fat 21 g; (Sat Fat 2.5 g, Mono Fat 14 g, Poly Fat 3.5 g) ; Protein 11 g; Carb 35 g; Fiber 9 g; Cholesterol 0 mg; Sodium 370 mg

shallots, red wine vinegar, garlic, coarse sea salt, chickpeas, carrot, flatleaf, extravirgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/warm-chickpea-salad-with-shallots-and-red-wine-vinaigrette-recipe.html (may not work)