CHICKPEA SALAD WITH ONIONS AND PAPRIKA

CHICKPEA SALAD WITH ONIONS AND PAPRIKA image

Yield 4 servings

Number Of Ingredients 10

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1 1/2c dried chickpeas (garbonzos), soaked in plenty of cold water overnight
1 red onion, cut in half lengthwise, then in half crosswise, and sliced with grain
4 garlic gloves, finely chopped
1 tsp ground cumin
1-2tsp paprika
3tbsp olive oil
freshly squeezed juice of 1 lemon
a small bunch of fresh flat leaf parsley, coarsely chopped
a small bunch of cilantro, coarsely chopped
4oz goat cheese, or feta, crumbled (optional)

Steps:

Drain the chickpeas and put them in a deep pan. Cover with water and bring to a boil. Reduce the heat and simmer for about 45 min, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins-you can rub them in a clean towel to remove them, or between your fingers. Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin, and paprika and toss in olive oil and lemon juice while the chickpeas are still warm, making sure they are well coated. Season with salt and pepper to taste and toss in most of the herbs. Crumble over the goat cheese, and sprinkle with the rest of the herbs, Serve while still warm with bread