Chickpea / Garbanzo Salad

• 1 lb chickpeas, soaked overnight
• salt & freshly ground black pepper
• 2 garlic cloves, 1 peeled and left whole, one peeled and finely chopped
• 12 red onion, finely chopped
• 1 cucumber, finely diced
• 1 green chili pepper, finely chopped
• 2 -3 tablespoons red wine vinegar
• 6 tablespoons parsley, finely chopped
• 6 tablespoons mint, finely chopped
• 6 tablespoons cilantro, finely chopped

1. Drain the soaked chickpeas.
2. Place the chick peas and the whole garlic clove in a large saucepan.
3. Cover generously with water and bring to the boil.
4. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender.
5. Season with salt towards the end of the cooking period.
6. Drain the cooked chick peas.
7. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chili, wine vinegar, parsley, mint and cilantro.
8. Season with salt and freshly ground pepper.
9. Serve.

chickpeas, salt, garlic, red onion, cucumber, green chili pepper, red wine vinegar, parsley, mint, cilantro

Taken from www.food.com/recipe/chickpea-garbanzo-salad-239308 (may not work)