Chickpea Salad with Garlic-Cumin Vinaigrette
Adapted from "Chicago Tribune Food Guide", 4 March 1993.
(4 servings)

1 c dried chickpeas soaked overnight; or
2 1/2 c canned chickpeas
1 1/2 c finely diced red onion
6 tb extra-virgin olive oil
4 garlic cloves; crushed
1 red jalapeno chili; minced
3 tb finely chopped minced herbs (thyme, mint, tarragon, parsley, cilantro)
1 tb cilantro leaves
2 tb red wine vinegar or lemon juice
1 1/2 tb coarsely crushed cumin seeds (or ground cumin)
Salt
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.