Moroccan Chickpea Salad

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 1⁄3 cups dried garbanzo beans, soaked overnight
• 4  scallions, finely chopped
• 1  large  ripe tomatoes, peeled,seeded and finely chopped
• 1⁄2 cup cilantro or 1⁄2 cup parsley, minced
• 8  kalamata olives, pitted and finely chopped
• 1  clove garlic, minced
• 2  tablespoons olive oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon black pepper
• 1  pinch cayenne

Directions

1. Put chickpeas in a large saucepan.
2. Add water to cover and stir in 1 tsp of salt.
3. Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
4. Drain the chickpeas and discard any loose skins.
5. In a serving bowl, combine all the remaining ingredients.
6. Add the chickpeas and toss well.
7. Cover and refrigerate for atleast 4 hours before serving.