Chickpea Salad with Olives, Herbs and Red Onion
1 cup dry chickpeas
3 cups cooked chick-peas
4 to 5 tablespoons red wine vinegar
4 cloves garlic, minced
5 tablespoons extra virgin olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh mint
½ teaspoon chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
Freshly ground black pepper
1/3 cup pitted Ripe Green olives, pitted
1/2 small red onion, 1/4-inch dice
Pick over the chick-peas and discard any stones. Place the chick-peas in a bowl, cover with water and soak 4 hours or overnight.
The next day, drain and place in a saucepan with enough water to cover by 2 inches. Simmer until the skins begin to crack and the beans are tender, 45 to 60 minutes. Drain and place in a bowl.
While the chickpeas are still warm, add the vinegar and 1 teaspoon salt and stir together.In a large bowl,
Whisk together the garlic, and olive oil. Season with salt and pepper. Add the herbs, chick-peas, olives, and red onion and toss well. Season with salt, pepper, and additional vinegar, if needed.
Place on a plate and serve at room temperature.