Chickpea salad with garlic-cumin vinaigrette

4 servings

Ingredients

Quantity Ingredient
1 cup Dried chickpeas soaked overnight; -OR-
2½ cup Canned chickpeas
1½ cup Finely diced red onion
6 tablespoons Extra-virgin olive oil
4 eaches Garlic cloves; crushed
1 each Red jalapeno chili; minced
3 tablespoons Finely chopped minced herbs (thyme, mint, tarragon, parsley, cilantro)
1 tablespoon Cilantro leaves
2 tablespoons Red wine vinegar OR- lemon juice
1½ tablespoon Coarsely crushed cumin seeds
Salt
Freshly ground black pepper

Directions

Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions.

For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature.

Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from "Classical Turkish Cooking" by Ayla Algar

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