by Chana Citron

Ingredients:
2 cups dried chickpeas or 2 cans of chickpeas
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing
3 shallots peeled and thickly sliced
1/4 cup dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions:

Note: If using canned chickpeas, drain and rinse them well, and skip steps
1-4. Add the fresh parsley and thyme straight to the salad. 

1.	Soak the chickpeas overnight in water.
2.	Drain the chickpeas and rinse well.
	Put the chickpeas in a large pot and cover them with water, leaving
an inch or so to spare.
2.	Add the parsley, thyme and bay leaf, bring to a boil.
3.	Reduce the heat to medium-low and simmer 1.5 hours, until the
chickpeas are tender but not mushy.
4.	Drain.
5.	While the chickpeas are simmering, combine the ingredients for the
dressing and whisk briskly.
6.	Toss the chickpeas with dressing and serve warm.

Makes 8 servings