Moroccan Chickpea Salad - cooking recipe

Ingredients

1 1/3 cups dried garbanzo beans, soaked overnight
4 scallions, finely chopped
1 large ripe tomatoes, peeled,seeded and finely chopped
1/2 cup cilantro or 1/2 cup parsley, minced
8 kalamata olives, pitted and finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pinch cayenne

Preparation

Put chickpeas in a large saucepan.
Add water to cover and stir in 1 tsp of salt.
Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
Drain the chickpeas and discard any loose skins.
In a serving bowl, combine all the remaining ingredients.
Add the chickpeas and toss well.
Cover and refrigerate for atleast 4 hours before serving.