Chick Pea Salad with Garlic-Cumin Vinaigrette

• 1 cup chickpeas (garbanzo beans) dried, soaked
• 1 1/2 cup onions red, finely diced
• 6 tablespoons olive oil
• 4 each garlic cloves, crushed
• 1 each jalapeno pepper red, minced
• 3 tablespoons herbs chopped
• 1 tablespoon cilantro
• 2 tablespoons lemon juice
• 1 1/2 tablespoon cumin seeds, coarsely crushed
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste

1. Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer.
2. Plunge them into cold water, then rub them between fingers to remove the skins.
3. For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper.
4. Pour over the salad and mix thoroughly.
5. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer.
6. Add cilantro leaves as garnish.
7. Serve at room temperature.

chickpeas, onions red, olive oil, garlic, jalapeno pepper, herbs, cilantro, lemon juice, cumin seeds, salt, black pepper

Taken from recipeland.com/recipe/v/chick-pea-salad-garlic-cumin-vi-2670 (may not work)