- 1 cup dried chickpeas -- soaked overnight, or 2 1/2 cups canned chickpeas
- 3/2 cups finely diced red onion
- 6 tablespoons olive oil (Greek extra virgin preferred)
- 4 cloves garlic -- crushed
- 1 red Jalapeno chili -- minced
- 3 tablespoons finely chopped herbs: thyme, mint, tarragon, parsley, cilantro
- 1 tablespoon cilantro leaves
- 2 tablespoons red wine vinegar or lemon juice
- 3/2 tablespoons coarsely crushed cumin seeds
- Salt and freshly ground black pepper
Drain the soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water and then rub them between your fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss the 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.
- Yields: 4 servings
- Preparation Time: 1 hour
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