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Grilled Lemon Chickpea Salad with Pickled Shallots


  • Author: Tiffany
  • Prep Time: 10 mins
  • Cook Time: 3 mins
  • Total Time: 13 minutes
  • Yield: 6-8

Description

Charring lemons give the dressing to this vegetarian summer salad a whole new depth. This Grilled Lemon Chickpea Salad is the perfect healthy and unique BBQ side dish.


Ingredients

FOR THE PICKLED SHALLOTS:

  • 2 shallots, thinly sliced
  • 2 ounces rice vinegar
  • 2 tablespoons sugar
  • 1 ounce red wine
  • Heavy pinch of salt

FOR THE GRILLED LEMON VINAIGRETTE:

  • 1/2 cup olive oil
  • 1/4 cup grilled lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • Sea salt and pepper, to taste

FOR THE SALAD:

  • 3-4 lemons, for the vinaigrette and for serving
  • 2 cans chickpeas, rinsed and drained
  • 3 Persian cucumbers, diced (2 cups)
  • 1 pound mini heirloom tomatoes, halved
  • 1/2 cup crumbled feta
  • 1/2 cup Kalamata olives, pitted and diced
  • 1/2 cup roasted red peppers, diced
  • 1/4 cup fresh parsley, chopped

Instructions

Make the Quick-Pickled Shallots:

  1. Combine the vinegar, sugar, salt, and red wine in a small saucepan and bring to a simmer. Add in the thinly sliced shallots and simmer one minute. Remove from heat.
  2. Let the mixture cool to room temperature and sit for about an hour. Strain the shallots.

Make the Vinaigrette:

  1. Cut the lemons in half cross-wise and brush the cut sides with olive oil and a sprinkle of salt. Grill the lemons over medium-high heat until heated through and charred, about 3 minutes.
  2. Squeeze the lemons (discarding the seeds) to measure a 1/4 cup of lemon juice. This should be about 2 or so lemons. Keep the additional grilled lemons for garnish.
  3. In a mason jar, combine the lemon juice with the olive oil, Dijon mustard, honey, oregano, and sea salt and pepper to taste. Shake well until combined.

Make the Salad:

  1. Combine the rinsed and drained chickpeas with the drained pickled shallots, cucumbers, tomatoes, feta, olives, roasted red peppers, and parsley.
  2. Pour over the vinaigrette and toss everything until combined.
  3. Serve the salad with the additional grilled lemon as garnish. Serve the salad immediately or chill in the fridge and allow to marinade overnight to deepen and balance the flavors.

Nutrition

  • Serving Size: 1
  • Calories: 302
  • Sugar: 8g
  • Fat: 19g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 10mg