Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried chickpeas -(thyme, 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

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