Sephardic Chickpea And Olive Salad

• 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

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.

chickpeas, lemon juice, garlic, cayenne pepper, cumin powder, kalamata olive, tomatoes, green onions, parsley, salt

Taken from www.food.com/recipe/sephardic-chickpea-and-olive-salad-473485 (may not work)