This salad is best prepared with dried chickpeas, but canned ones that have been drained and rinsed are a time-saving alternative. Serve as a side dish or as a main course salad on a bed of greens garnished with summer ripe tomatoes, or with couscous or rice.
1 pound dried chickpeas, soaked for 8 hours
Bouquet garni of 2 bay leaves, 4 or 5 sprigs savory, and 4 sprigs thyme or sage
6 cloves garlic, minced fine
1/2 cup onion, chopped
4 teaspoons fresh savory, minced, or 1 teaspoon dried savory, crumbled
10 fresh sage leaves, minced, or 5 dried sage leaves, crumbled
About 1 teaspoon salt
Fresh ground pepper
1 1/2 to 2 tablespoons balsamic, red wine, or sherry vinegar
4 to 5 tablespoons olive oil
1. Rinse soaked chickpeas, cover them with fresh water, and add the bouquet garni. Bring them to a boil and reduce heat so they cook at a simmer, partially covered, stirring occasionally. Cook the chickpeas until they’re tender but still hold their shape. Remove the bouquet garni, drain liquid, and reserve for another use.
2. Sprinkle the garlic, onion and herbs over the chickpeas and toss while they’re still warm. Stir salt, pepper, and vinegar together in a small bowl.
3. Add the olive oil slowly, stirring continually until the mixture emulsifies. Drizzle the vinaigrette over the chickpeas and toss well.
4. Allow to stand 20 to 30 minutes before serving, tossing once or twice. Taste for seasoning and adjust with salt, pepper, vinegar, or oil if necessary.