as far as the additives (onion, parsley, etc.) are concerned, use amounts that seem right to you... the quantities listed here are a rough estimates.
this salad is something that everyone can personalize to their own taste/style... get creative and go for it.
2 cups chickpeas/garbanzo beans -dry, soaked
flat-leaf parsley -minced, i like to use a lot (you gotta love this cheap, magnificent herb)
1/4 C olive oil -get some good stuff, look around and find what you like best
1/4 C olives -minced, pick your fave
1 onion -red or yellow, minced
a few peppers -preferably chili, but bell is cool if you dont want it too hot
put chickpeas in a large glass bowl and cover with water plus two inches. for maximum nutrition, we really encourage people to consult our soaking guide. note- garbanzo beans/chickpeas will nearly triple in size.
cover with a plate, soaking for 24 hours, giving it a stir occasionally if you remember to
drain and rinse chickpeas in a colander. put them in your pot, cover with water plus two inches and turn on high. when the chickpeas come to a boil, spoon off the froth and gunk. continue boiling, stirring and spooning off the foamy gunk for 10 minutes before turning down to low and putting a lid on the situation. cook for 1 - 4 hours, stirring occasionally adding more water if necessary to keep it above the level of the chickpeas. after an hour, check for tenderness. chickpeas will be slightly firm on the outside and creamy soft on the inside when done. turn off heat, keep the lid on. if you freeze them overnight and then use them the next day, they will have a softer and more uniform texture.
mincing is the key to my version of this recipe- it prevents big flavor bursts from the onion and peppers and olives,
and creates a more rounded flavor.
combine the minced onion(i like to let it mellow for 30 min or so on the chopping board), the salt, the minced peppers and the minced olives in a big bowl. pour in enough olive oil to just barely submerge the ingredients, stir this for a few minutes then add the garbanzo beans/chickpeas. stir and add more oil, salt or other ingredients to taste. for maximum effect, let the whole thing chill for a few hours or overnight in the fridge. but serve at room temperature so the flavor of the olive oil shines through!