Chickpea Salad

Dried beans are a big thing down here in the South. Cooking chickpeas is an excellent way to start cooking with dried beans if you haven’t done so before.

1 c. dried chickpeas
4 Tbsp. olive oil
2 Tbsp. red wine or sherry vinegar
1 Tbsp. finely chopped onions, scallions, or shallots
1 clove garlic, minced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. capers
Salt and pepper

Soak chickpeas in water to cover for a few hours. Bring chickpeas and water to a boil, reduce heat and simmer gently for up to an hour, until chickpeas are soft, but still a bit crunchy. Whisk together oil, vinegar, and seasonings in a bowl. Drain and add cooked chickpeas. Mix the salad and let cool. Serve at room temperature but store in refrigerator.

Keep your fork

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