Photo: recipeland.com

Chick Pea Salad with Garlic-Cumin Vinaigrette

A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	120 minutes
	Ready In	150 minutes

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Ingredients

1	cup	chickpeas (garbanzo beans)	dried, soaked
1 1/2	cup	onion	red, finely diced
6	tablespoons	olive oil
4	each	garlic	cloves, crushed
1	each	jalapeno pepper	red, minced
3	tablespoons	herbs	chopped
1	tablespoon	cilantro leaves
2	tablespoons	lemon juice
1 1/2	tablespoon	cumin	seeds, coarsely crushed
1	x	salt	to taste
1	x	black pepper	freshly ground, to taste

Directions

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.

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.