Chickpea and Carrot Salad

Simple to make and a great healthy lunch.

2 large shallots, thinly sliced
3 Tbsp red wine vinegar
1 garlic clove, minced
¼ tsp sea salt, plus more to taste
1 (15-ounce) can chickpeas, drained
1 large carrot, coarsely grated
½ cup flat-leaf (Italian) parsley leaves, chopped (I just used a few tablespoons of dried)
3 Tbsp extra-virgin olive oil
Freshly ground black pepper

In a medium bowl, combine the shallot, vinegar, garlic, and salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.

Add the carrot, parsley, and olive oil to the shallot mixture. Toss in the chickpeas, and season as needed with salt and pepper.