This herby, garlicky Chickpea Salad is a delicious and simple dish to make for summer picnics. It's also fantastic alongside grilled chicken or fish.

The amount of garlic looks like a lot, but it compliments the fresh herbs and the earthy flavor of the chickpeas perfectly.
I like to make it a day before serving to let the flavors really blend together. Bring back to room temperature before serving.


Photo courtesy of iStockphoto, Graça Victoria


Chickpea Salad
serves 6

1 cup dried chickpeas
4 cloves garlic, minced
3 tablespoons mixed fresh herbs such as rosemary, tarragon, thyme, parsley or oregano, minced
3 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
1 medium sized red onion, finely diced
salt and freshly ground black pepper

Pick over the chickpeas to remove any small stones, cover with water and soak overnight.
The next day, drain the chickpeas, put them in a medium saucepan and cover with cold water by two inches.
Bring to a boil over high heat then turn the heat down to low, cover and simmer until tender, about 1½ - 2 hours. Be sure to check the water level a couple of times. Add more if necessary.
Prepare the vinaigrette by whisking the vinegar, garlic, herbs and salt together, then slowly whisk in the olive oil. Taste for pepper.
When the chickpeas are done cooking, drain them and let them cool a bit.
Mix with the vinaigrette and the onions while still warm.
Serve at room temperature.