Title: Salatet hummus
 Categories: Salads, Middle east, Vegetables
      Yield: 4 Servings
 
      1 c  Chickpeas, dried
    1/4 c  Parsley, finely chopped
    1/4 c  Onion, finely chopped
    1/2 ts Garlic, finely chopped
      3 tb Lemon juice, fresh
      2 tb Olive oil
    1/2 ts Salt
        pn Cayenne pepper
 
  Starting a day ahead, wash the chick-peas in a sieve under cold
  running water, then place them in a large bowl or pan and add enough
  cold water to cover them by 2 inches. Soak at room temperature for at
  least 12 hours. Drain the peas and place them in a small, heavy
  saucepan. Add enough fresh water to cover them completely and bring
  to a boil over high heat. Reduce the heat to low and simmer partially
  covered for about 1 1/2 hours, replenishing the liquid with boiling
  water from time to time if necessary to keep the peas covered
  throughout the cooking period. When done, the peas should be tender
  to the bite but still somewhat firm. Drain and cool to room
  temperature. Just before serving, combine the parsley, onions,
  garlic, lemon juice, olive oil, salt and cayenne pepper in a salad
  bowl, and beat them together with a fork.  Add the chick-peas and
  toss gently to coat the peas evenly with the dressing. Taste for
  seasoning.