Sephardic Chickpea And Olive Salad - cooking recipe

Ingredients

1 lb chickpeas, dry
3 -4 tablespoons extra virgin olive oil
2 -3 tablespoons lemon juice, fresh-squeezed
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (or more if you like it hot)
1 teaspoon cumin powder
1/2 cup kalamata olive, pitted (chop roughly or leave whole, your choice)
2 -3 medium tomatoes, firm
6 -8 green onions, chopped
1/4 cup parsley, chopped
salt and pepper, to taste

Preparation

Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
Place the chickpeas in a pot and cover with salted water. Bring to a boil, lower heat and simmer for 1 hour or until tender. Rinse in cold water, drain and set aside.
In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
Refrigerate until chilled and ready to serve.