CHICK PEA & CHORIZO SALAD

2 cups chickpeas
1 bay leaf
1 tsp salt
1/2 chorizo, sliced
1/3 cup wine vinegar
2/3 cup olive oil
1 tb Dijon mustard
1 tsp ground cumin
6 scallions thinly sliced

In a large saucepan, combine chickpeas & 6 cups water, & boil with the bay leaf until tender. Add the salt. Drain and mix in a large bowl with the chorizo (you can use canned chickpeas that is easier.). Drizzle the mixture with 2 tb of the vinegar and 1/4 cup oil, toss & let cool at room temperature.

In small bowl, whisk together the remaining vinegar, mustard, cumin & salt & pepper to taste. Add the remaining oil in a thinly stream, whisking until emulsified. Drizzle the dressing over the salad, add scallions & salt & pepper & toss very well. This salad should be prepared 1 day in advance & covered & chilled. 6 cups.