Chickpea Salad

This salad makes a great side to grilled meats, a filling for pita with falafel or a smart lunch option.  I start with dried chickpeas and prefer Rancho Gordo, but you can experiment to see what brand you like.  I soak the chick peas overnight in water.  Then I boil them in clean water with 2 smashed garlic cloves and a few sprigs of rosemary. After an hour I check to see if they are tender, but not mushy, and I know they re done.  I drain them and keep them in an airtight container in the fridge.  I use them for any recipe that would normally call for canned chickpeas.

Ingredients

• 2 cups cooked chickpeas
• 1/4 cup chopped pickled roasted red pepper
• 2 tablespoons basil, chiffonaded
• 1 scallion, sliced
• 1/4 cup crumbled feta, ricotta salada or Parmiggiano Reggiano
• Extra Virgin Olive Oil
• Lemon juice or balsamic vinegar
• salt and pepper

Directions

Mix the chickpeas, pepper, basil, scallion and cheese in a bowl.  In a separate bowl, whisk enough olive oil and lemon juice or vinegar together to make a dressing.  Toss with the salad and add salt and pepper to taste.