If you’re tired of preparing delicious recipes, this one would surely be a treat! It takes 10 minutes to prepare and leave it soaking until serving.

INGREDIENTS

1 cup dried chickpeas, soaked overnight, or 2-1/2 cups cooked chickpeas
2/3 cup finely diced red onion
6 tablespoons olive oil
4 cloves garlic, crushed
1 red jalapeno pepper, seeded and minced
3 tablespoons finely chopped herbs (e.g., thyme, mint, tarragon, parsley, cilantro)
2 tablespoons red wine vinegar or lemon juice
2/3 tablespoons coarsely crushed cumin seeds
salt, to taste
black pepper, to taste
1 tablespoon cilantro leaves

DIRECTIONS

• For soaked chickpeas, rinse them and drain. Place into a pot and cover with water by about 2 inches. Cover and cook for about 2 hours or just until tender.
• Transfer the chickpeas in cold water and remove the skins by rubbing them with your fingers. Combine the chickpeas with the onion in a separate bowl.
• For the vinaigrette, whisk olive oil with garlic, jalapeno pepper, herbs, vinegar, crushed cumin seeds, salt and pepper. Drizzle mixture over chickpea-onion mixture, tossing until coated. Add seasoning of salt and vinegar. Leave it for half hour at the least.
• Use cilantro leaves as garnish and serve at room temperature.
• Makes 4 servings.