1 cup (6 oz/185 g) dried Chickpeas (garbanzos)
2 medium Tomatoes, skinned
3 1/2 oz (100 g) black olives, pitted and sliced
1 purple (Spanish) onion, cut into fine rings
Fresh Herb Vinaigrette:
5 tablespoons Olive oil
2 tablespoons red wine Vinegar
1 tablespoon fresh lemon juice
1 clove Garlic, crushed
1 tablespoon finely chopped flat-leaf (continental) Parsley
1 tablespoon finely chopped fresh Thyme
1 tablespoon finely chopped fresh Rosemary
1/2 teaspoon Sugar
Salt and freshly ground black pepper
1. Soak the chick-peas (garbanzos) in cold water overnight. Drain.
2. Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water.
3. Halve the Tomatoes, remove the seeds and chop finely. Combine the chick-peas, tomato, olives, and onion.
Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and mix until the ingredients are combined and well coated with dressing.
Serve at room temperature as an accompaniment, or as part of an antipasto selection.