Chickpea Salad

• 2 cups dried chickpeas, washed and picked over
• 1 garlic clove
• 1 bay leaf
• 1 carrot, chopped
• 3 shallots, minced
• Fresh lemon juice or good-quality vinegar of your choice, to taste
• Salt and black pepper to taste
• 3 tablespoons extra virgin olive oil
• 1/2 cup chopped fresh parsley leaves

1. Drain the chickpeas if necessary and place them in a large pot with the garlic, bay leaf, and carrot; cover with cold water.
2. Bring the water to a boil over medium-high heat; reduce the heat and simmer until done, about 2 hours.
3. Drain and remove the garlic and bay leaf; stir in the shallots.
4. Season to taste with lemon juice, salt, and pepper.
5. Then let the chickpeas sit for a few hours or cover and refrigerate for a day or so; bring back to room temperature before serving.
6. Immediately before serving, stir in the oil and parsley, then taste and adjust the seasoning.

dried chickpeas, garlic, bay leaf, carrot, shallots, lemon juice, salt, extra virgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/chickpea-salad-386014 (may not work)