Moroccan Chickpea Salad

This recipe was shared with me by a client Nohemy Solorazano- Thompson. So fabulous I needed to pass on Sephardic Moroccan Chickpea Salad Ingredients 1 pound (2 ½ cups) dried chickpeas, picked over, soaked in cold water to cover for 12 hours, drained, and rinsed (can substitute canned chickpeas; to enhance the flavor bring to a boil in a large pot of water, then drain) 1 onion, coarsely chopped, or 3 to 4 scallions, sliced Dressing 2 to 3 cloves garlic 1 teaspoon table salt or 2 teaspoons kosher salt 4 to 6 tablespoons fresh lemon juice, red wine vinegar, or cedar vinegar ½ cup chopped fresh parsley or cilantro 1 teaspoon ground cumin 2 teaspoons sweet paprika or ½ teaspoon cayenne Ground black pepper to taste ½ cup extra-virgin olive oil or vegetable oil 1. Put the chickpeas in a stockpot and add water to cover by 2 inches. Bring to boil, cover, reduce the heat to low, and simmer until tender, about 1 ½ hours. Drain. 2. In a large bowl, combine the chickpeas and onion. To make the dressing: Using the tip of a heavy knife or with a mortar and pestle, mash the garlic and salt into a paste. In a small bowl, combine the garlic, lemon juice, parsley, cumin, paprika, and pepper. In a slow, steady streamwhisk in the oil. Pour the dressing over the chickpeas and toss to coat. Cover and refrigerate for at least 1 hour or up to 3 days to allow the flavors to meld. Serve at room temperature. Notes from Nohemy: I used canned chickpeas and did boil them first; and I omitted the parsley/cilantro Adapted from the book Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks

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