12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed

Parsleyed Chickpea Salad


2 15oz Cans Chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
2 Cans Grated Carrots (5 to 6 medium carrots)
2 Stalks Celery, chopped
4 Green Onions, thinly sliced
1/2 Cup Fresh Parsley, chopped
1/2 Cup Sweet Chili Pepitas, toasted
1/3 Cup INFUSED Milanese Gremolata Olive Oil
3 TBSP INFUSED Sherry Reserva Specialty Vinegar
To Taste Sea Salt & Freshly-Ground Black Pepper


In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, parsley, and pepitas. Set aside.

To prepare the vinaigrette, in a small bowl, combine the INFUSED Milanese Gremolata Olive Oil, INFUSED Sherry Reserva Specialty Vinegar, salt, and pepper.

Whisk until blended and pour the dressing over the chickpea mixture. Add the toasted Sweet Chili Pepitas to the bowl and stir to combine. Adjust seasonings if desired.

For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

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