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