Lemony Chickpea Salad

Ingredients

• 2 tablespoons pure olive oil
• 1 yellow onion, quartered
• 2 carrots, halved
• 1 celery rib, halved crosswise, plus
• 4 small celery ribs, finely diced
• 1 lb dried garbanzo beans, soaked overnight and drained
• 4 rosemary sprigs, and
• 4 fresh thyme sprigs, tied together with string
• kosher salt
• fresh ground black pepper
• 1 medium red onion, finely chopped
• 1/2 cup red wine vinegar
• 1 lemon, juice and zest of, finely shredded
• 2 garlic cloves, very finely chopped
• 1 teaspoon finely chopped rosemary
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons finely chopped pepperoncini peppers
• 1 cup extra-virgin olive oil
• 3/4 cup finely chopped flat leaf parsley

Directions

1. 1

   In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat,

2. 2

   stirring occasionally, until the vegetables are golden, about 10 minutes.

3. 3

   Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours.

4. 4

   Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas.

5. 5

   Discard the herb sprigs, onion, carrots and celery.

6. 6

   Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes.

7. 7

   Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini.

8. 8

   Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.