Chickpea and Shallot Salad

Ingrédients

• 2 tbsps extra virgin olive oil
• 4 tbsps balsamic vinegar
• 3 larges carrots
• 1 tasse parsley
• 4 cuillères à soupe, tranchés shallots
• 12 oz chickpeas

Directives

1. Drain and rinse one can of chickpeas. Place in mixing bowl.
2. Thinly slice 2 shallots and chop parsley. Add to chickpeas.
3. Peel and grate the carrots. (Food processor does a nice job of this.) Add to chickpea mixture.
4. Add vinegar and olive oil to mixture and mix well.
5. Salt and pepper to taste.