1 c Dried chickpeas;
- soaked overnight -OR-
2 1/2 c Canned chickpeas
1 1/2 c Red onion; finely diced
6 tb Extra-virgin olive oil
4 cl Garlic; crushed
1 Red jalapeno chili; minced
3 tb Herbs (Thyme, mint,
- tarragon, parsley,
- cilantro); minced
1 tb Cilantro
2 tb Red wine vinegar or
- lemon juice
1 1/2 tb Cumin seeds;
- coarsely crushed
Salt
Black pepper;
- freshly ground
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, Mar 1993
Adapted from Classical Turkish Cooking by Ayla Algar
