Moroccan Chickpea Salad

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

Put chickpeas in a large saucepan.

Add water to cover and stir in 1 tsp of salt.

Bring to a boil over high heat , then lower heat to medium and simmer until tender , about 1 hour.

Drain the chickpeas and discard any loose skins.

In a serving bowl , combine all the remaining ingredients.

Add the chickpeas and toss well.

Cover and refrigerate for atleast 4 hours before serving.

dried garbanzo beans, scallions, tomatoes, cilantro, kalamata olives, garlic, olive oil, fresh lemon juice, ground cumin, black pepper, cayenne