1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper
In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.
In a medium saucepan over high heat, bring 2 quarts of water to a
boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.