Yield: 4 servings
Preparation time: 20 minutes
Cook time: 10
Total time: 30 minutes
Ingredients:
• 5 cups chickpeas, cooked
• 3 shallots, thinly sliced
• 2 teaspoon garlic, minced
• 2 tablespoon extra-virgin olive oil
• 4 tablespoons red wine vinegar
• Pinch of salt
• 2 cup carrot, grated
• 2 cup beet, peeled and grated
• 2/3 cup dried cranberries
• 2 tablespoon extra-virgin olive oil
• ½ cup fresh parsley, chopped
• Fresh ground black pepper to taste
Directions:
Preheat oven to 450°F.
Combine shallot, garlic, olive oil, vinegar, and salt in a large bowl. Set aside to mellow.
Combine chickpeas, carrot, beet, cranberries, and olive oil on a baking sheet. Stir to coat. Roast in oven for approximately 10 minutes until vegetables are lightly browned.
Pour chickpea mixture into shallot mixture. Add parsley and pepper. Toss to coat.
Can be served hot or cold
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