Provencal Chickpea Salad

• 3 cups dried chickpeas, soaked in water overnight and drained
• 4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary
• 1/4 cup red-wine vinegar
• 1 medium-size head roasted garlic, peeled
• 2 tablespoons, plus 2 teaspoons, olive oil
• 3/4 cup chopped Italian parsley
• 1/4 cup pitted and chopped green olives
• 1/4 cup pitted and chopped imported black olives
• 3 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

1. Place the chickpeas in a large pot and cover with cold water.
2. Add the rosemary branches and bring to a boil over high heat.
3. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered.
4. Drain the chickpeas, place in a large bowl and discard the rosemary stems.
5. Set aside.
6. Whisk together the vinegar and roasted garlic.
7. Whisk in the olive oil.
8. Stir in the chopped rosemary, parsley and olives.
9. Toss the olive mixture with the chickpeas.
10. Stir in the salt and pepper to taste.
11. Serve at room temperature.

dried chickpeas, rosemary branches, redwine vinegar, garlic, olive oil, italian parsley, green olives, black olives, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3173 (may not work)