Portuguese Chickpea Salad with Roasted Garlic

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Portuguese Chickpea Salad with Roasted Garlic

 

1 head of garlic, papery outside husks removed

2 15 oz. cans chickpeas, drained

1 tbsp. chopped fresh basil

2 tbsps. balsamic vinegar

3 medium tomatoes, cut into 1/2 " dice

1 tsp. ground cumin

1 tsp salt

1/2 tsp. pepper

 

Preheat oven to 425 degrees. 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 minutes. Let stand 10 minutes. 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 intobean mixture.

Stir well to coat beans. Toss

with diced tomatoes. Season with cumin, salt, and pepper. Serve at room

temperature.