Ingredients

makes 3 to 4 cups

　　3 cups dried chickpeas, or 4 cups drained canned chickpeas

　　2 tablespoons plus 1 cup extra-virgin olive oil

　　1 yellow onion, quartered

　　1 celery stalk, cut in half, plus 1 cup finely diced celery

　　2 medium carrots, peeled and halved

　　4 sprigs fresh rosemary

　　2 sprigs fresh thyme

　　Kosher salt and freshly ground black pepper

　　1 cup finely diced red onion

　　1 cup red wine vinegar

　　2 garlic cloves, crushed and peeled

　　1/2 teaspoon chopped peperoncini, or 1/4 teaspoon cayenne pepper

　　2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano

　　1 cup finely chopped flat-leaf parsley

　　Zest and juice from 1 lemon

　　

Step 1

If using dried chickpeas, soak the chickpeas in water overnight and drain.

　　

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the yellow onion, celery stalk, and carrots and cook, stirring occasionally, for about 15 minutes, until the vegetables begin to color. Tie 2 sprigs of rosemary and the thyme sprigs in cheesecloth and add to the vegetables. Add the chickpeas (soaked dried or canned) and enough water to cover by 2 inches. Bring to a gentle simmer and reduce the heat to medium-low. Season with salt and pepper, and cook for about 1 1/2 hours, until the chickpeas are soft. Remove the skillet from the heat and set aside to cool completely. Drain, discarding vegetables and herbs.

　　

Step 3

In a bowl, combine the red onion and vinegar, and set aside for 15 minutes. Drain the onion and transfer to a large bowl. Add the diced celery, garlic, peperoncini, chickpeas, remaining 2 sprigs rosemary, oregano, parsley, remaining 1 cup oil, lemon zest, and lemon juice. Season with salt and pepper and mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, making sure to turn the mixture a couple of times while marinating. Allow the salad to come to room temperature before serving. Keeps well if refrigerated up to 3 to 4 days.

　　'wichcraft