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      Title: Chickpea Salad with Garlic-Cumin Vinaigrette
 Categories: Salads, Vegetarian, Garlic
      Yield: 4 Servings

      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

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