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Mediterranean Chickpea Salad with Pickled Veggies on Flatbread

This vibrant salad combines protein-rich chickpeas with quick-pickled vegetables, served on warm flatbread, embodying the complexities of connection and change.

Salad
Prep 20m · Cook 15m · Total 35m
12 ingredients

The delicate balance of art and commerce in institutional decisions reflects the layers of flavor in this salad, just as diplomatic discussions seek harmony amidst division. The chickpeas symbolize resilience, while the pickled vegetables illustrate the transformative power of dialogue. Inspired by This Washington Museum Sold Some of Its Art. But at What Cost? and U.S. and Ukrainian Officials to Meet Again on U.S. Peace Plan.

Instructions

  1. Begin by preparing the quick-pickled vegetables. Thinly slice the red onion and carrot.
  2. In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium until the sugar dissolves.
  3. Pour the hot vinegar mixture over the sliced vegetables in a jar, ensuring they are submerged. Let them sit for at least 15 minutes.
  4. While the vegetables pickle, rinse and drain the chickpeas if using canned. In a bowl, mix the chickpeas with olive oil, lemon juice, chopped parsley, and black pepper.
  5. Warm the flatbread in a dry skillet or oven until soft and pliable.
  6. To serve, layer the chickpea mixture on the flatbread, top with the quick-pickled vegetables, and garnish with extra parsley if desired.