This Mediterranean salad is good at room temperature and great served warm. Dried chickpeas are superior to canned chickpeas but they do have to be soaked, which requires advance planning. If you opt for canned beans, rinse well and skip step 1. Try this salad on its own or over a bed of arugula.
do ahead All the salad components can be prepared up to a day ahead. Warm chickpeas and assemble salad just before serving.
1 cup dried chickpeas, soaked for at least 6 hours or overnight (or 21⁄4 cups canned chickpeas)
3⁄4 cup finely chopped red onion
2 teaspoons finely chopped garlic
1 red pepper, chopped
1 cup chopped flat-leaf parsley
2 scallions, white and green parts, chopped
Red Onion–Parsley Vinaigrette
3 ounces feta, crumbled
3 tablespoons red wine vinegar
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup plus 2 teaspoons olive oil
1 Drain soaked chickpeas. Put chickpeas in a pot, cover with several inches of fresh water, and cook over low to moderate heat until tender, about 60-90 minutes. During cooking, remove any scum on the surface of the water. When chickpeas are tender, remove from heat and drain. At this point, you can allow the chickpeas to cool or keep going.
2 Combine red onion, garlic, red wine vinegar, salt and pepper and let sit for at least 10 minutes. Add to chickpeas.
3 Stir in red pepper and olive oil.
4 Over low heat, warm chickpeas in its dressing. Remove from heat. Stir in parsley. Sprinkle scallion and feta over chickpeas. Serve warm.