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Portuguese Chickpea Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from LaDonna



List of Ingredients




1 head of garlic, papery outside husks removed
2 15 oz. cans chickpeas, drained
1 tbsp. chopped fresh basil
2 tbsp. balsamic vinegar
3 medium tomatoes, cut into 1/2" dice
1 tsp. ground cumin
1 tsp salt
1/2 tsp. pepper, optional


Recipe



Preheat oven to 425 degrees.

Slice 1/4" off top of head of garlic. Wrap garlic in foil.

In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside.

When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans.

Toss with diced tomatoes.

Season with cumin, salt, and pepper.

Serve at room temperature.