Chickpea salad with garlic-cumin vinaigrette

Yield: 4 servings

Ingredients:

1 c Dried chickpeas -(thyme

Instructions:

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