Mediterranean Chickpea Salad
INGREDIENTS
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8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
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1 1/4 teaspoons coarse salt
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1 garlic clove, minced
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16 whole black peppercorns, crushed
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3 tablespoons sherry vinegar
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2 tablespoons extra-virgin olive oil
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3/4 teaspoon dried oregano
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2 cups (8 ounces) yellow or red cherry tomatoes, halved
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1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
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1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
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2 carrots (4 ounces), cut into 1/2-inch dice
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3 scallions, sliced into 1/2-inch pieces
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3 tablespoons coarsely chopped fresh flat-leaf parsley
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2 tablespoons shredded fresh basil
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