Warm Chickpea Salad w/ Shallots & Red Wine Vinaigrette

**original recipe from The Splendid Table Weeknight Kitchen**

Ingredients:

1 large shallot, thinly sliced
1 garlic clove, minced
3 Tbsp red wine vini
1/4 tsp sea salt, plus more to taste
2 15 oz. cans of chickpeas, drained
1 large carrot, coarsely grated
1/2 c flat leaf (italian) parsely leaves, chopped
1/3 c extra virgin olive oil
ground pepper

Method:

1. Combine shallot, garlic, red wine, and salt in a bowl. Let stand for 10 mins.
2. Bring 2 quarts water to a boil, add the chickpeas and blanch (cook 2-3 mins)
3. Drain chickpeas and then add, along with the parsely, carrots, and olive oil to the shallot mixture.
4. Serve immediately once all ingredients have been combined. Add S&P to taste.