Chickpea Salad With Garlic-Cumin Vinaigrette

Servings: 4
Ingredients:

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

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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