Sephardic Chickpea and Olive Salad

This salad is light and refreshing, and tastes better the second day!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  lb chickpeas, dry
• 3 -4  tablespoons extra virgin olive oil
• 2 -3  tablespoons lemon juice, fresh-squeezed
• 3  garlic cloves, minced
• 1⁄4 teaspoon cayenne pepper (or more if you like it hot)
• 1  teaspoon cumin powder
• 1⁄2 cup kalamata olive, pitted (chop roughly or leave whole, your choice)
• 2 -3  medium tomatoes, firm
• 6 -8  green onions, chopped
• 1⁄4 cup parsley, chopped
•  salt and pepper, to taste

Directions

1. Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
2. Place the chickpeas in a pot and cover with salted water. Bring to a boil, lower heat and simmer for 1 hour or until tender. Rinse in cold water, drain and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
4. In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
5. Refrigerate until chilled and ready to serve.