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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
For the salad:
2 tablespoons olive oil
1 15-ounce can garbanzo beans, drained and rinsed
Kosher salt
2 teaspoons ground cumin
2 pints cherry tomatoes, halved
¼ cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
For the salad: Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
For the vinaigrette: Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
Note: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.