Chickpea Salad - cooking recipe

Ingredients

1 c. dried chickpeas, lima beans or white beans
1/2 tsp. crushed garlic
1/2 c. chopped red onion
3/4 c. chopped flat leaf parsley
2 to 3 Tbsp. chopped mint leaves
1/4 c. fresh lemon juice
1/4 c. olive oil
salt to taste (optional)
thin red onion slices, separated into rings (garnish)

Preparation

Pick over peas or beans and discard any stones.
Place in colander and rinse thoroughly.
Soak in water to cover overnight. Drain; rinse again.
Place in saucepan and cover with fresh cold water.
Bring to a boil.
Lower heat and simmer, covered, until peas or beans are tender, but not mushy, about 1 hour.
Drain, reserving 1/2 cup cooking liquid.
Combine garlic, onion, parsley, mint, lemon juice, oil, reserved cooking liquid and salt, if used, in wide bowl.
Add drained peas or beans; toss well and chill. May be refrigerated one or two days to allow flavors to blend. Adjust seasoning.
Garnish with red onion.
Makes 8 servings.