Weekend Recipe: Chickpea Salad with Orange, Red Onion, and Chipotle

Image courtesy of America's Test Kitchen
Image courtesy of America's Test Kitchen

Our favorite salad recipes are mostly about interesting flavor and texture combinations thrown into a bowl. This recipe from America's Test Kitchen has that and offers a neat trick -- microwave the canned chickpeas first so that as they become more tender, they absorb more of the vinaigrette.

Chickpea Salad with Orange, Red Onion, and Chipotle
Serves 4

2 (15-ounce) cans chickpeas, rinsed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
Pinch cayenne pepper
3 oranges
1/2 cup thinly sliced red onion
1/2 cup fresh cilantro leaves
2 teaspoons minced canned chipotle chile in adobo sauce

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Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.

Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Add orange segments, onion, cilantro, and chipotle and toss to combine. Season with salt and pepper to taste. Serve.

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