- One 1-pound bag dried chickpeas, soaked overnight in cold water to cover
- 1 tablespoon crushed red pepper flakes
- 2 quarts vegetable stock or water
- Salt
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 cups grated carrots (from 2 large or 4 medium carrots)
- 1 cup red onion, cut into 1/4-inch dice
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon minced garlic
- Drain the chickpeas and transfer them to a pot. Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour. Season with salt and let them rest, off the heat, for 20 minutes.
- Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl. Add the lemon juice, vinegar, and olive oil. Season with more salt, cover with plastic wrap, and chill.
- When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic. Let rest for 1 hour so the flavors have a chance to develop. Taste and adjust seasoning if necessary.