Chickpeas are a staple of the Palestinian diet. In this salad they are seasoned with a blend of cumin, olive oil, and lemon juice. To make the salad more substantial, add some crumbled feta cheese and several seeded and diced vine-ripened tomatoes. From the food section of the Houston Chronicle. The recipe was adapted from Christiane Dabdoub Nasser's "Classic Palestinian Cookery".