Title: Portuguese chickpea salad with roasted garlic
 Categories: Side dish, Digest
      Yield: 2 Servings
 
      1    Head of garlic, papery
           -outside husks removed
      2    15-oz  cans chickpeas,
           -drained
      1 tb Chopped fresh basil
      2 tb Balsamic vinegar
      3 md Tomatoes, cut into 1/2"
           -dice
      1 ts Ground cumin
      1 ts Salt
    1/2 ts Pepper
 
  Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap
  garlic in foil.  In small baking dish, roast garlic until it turns
  buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile,
  in serving bowl, mix chickpeas with basil and vinegar. Set aside.
  When garlic is cool enough to handle, squeeze out each clove into
  bean mixture. Stir well to coat beans. Toss with diced tomatoes.
  Season with cumin, salt, and pepper. Serve at room temperature.
  (Excessive salt?)
  
  (Recipe