Mediterranean Chickpea Salad

Step 1

If you are using dried chickpeas, soak, skin and cook them according to the directions below.

Step 2

Combine the chickpeas, carrot, celery, onion, bell pepper, dill, olive oil, lemon juice, salt, and sugar in a medium-size bowl.

Step 3

Toss all the ingredients together, cover and refrigerate for at least an hour to allow all the flavors to meld. Serve at room temperature.

Step 4

Pick through the dried beans, discarding any discolored or shriveled ones or any foreign matter. Wash the beans in a strainer under cold running water, and drain.

Step 5

To soak, place the beans in a bowl of fresh cold water. A good rule of thumb is to addthree cups (750 ml) of water to each cup of dried beans. The liquid should be about 1 to 2 in (2.5 to 5 cm) above the top of the legumes, and the bowl should be big enough so that the beans can expand a bit. Soak for 12 hours or overnight. [ Note: If you are short on time, you can use the quick-soak method instead of the long soaking process. First cook the beans in boiling water for 2 minutes; then remove the pot from the heat. Cover and soak for about 2 hours. Drain and rinse.]

Step 6

Once you have soaked the beans, transfer them to a pot, add enough water to coverthe beans by 2 inches (5 cm) and bring to a boil. Reduce the heat to a simmer, partially covering the pot, and simmer for one hour, adding more water if too much evaporates and beans become uncovered. If any foam develops, skim it off during the simmering process. If the beans are still hard and no more water remains, add ½ to 1 cup (125 to 250 ml) of hot water and continue to cook until soft. [ Note: You must skin the chickpeas after cooking: Drain the hot water and fill the pot with cold water. Let the chickpeas sit until they cool down and the skins of the chickpeas crack open. Rub to loosen the skins and discard them. Pat the chickpeas dry with a paper towel.]