The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.

　　

Ingredients

makes 4 servings

　　2 cups dried chickpeas, washed and picked over

　　1 garlic clove

　　1 bay leaf

　　1 carrot, chopped

　　3 shallots, minced

　　Fresh lemon juice or good-quality vinegar of your choice, to taste

　　Salt and black pepper to taste

　　3 tablespoons extra virgin olive oil

　　1/2 cup chopped fresh parsley leaves

　　

Step 1

Drain the chickpeas if necessary and place them in a large pot with the garlic, bay leaf, and carrot; cover with cold water. Bring the water to a boil over medium-high heat; reduce the heat and simmer until done, about 2 hours.

　　

Step 2

Drain and remove the garlic and bay leaf; stir in the shallots. Season to taste with lemon juice, salt, and pepper. Then let the chickpeas sit for a few hours or cover and refrigerate for a day or so; bring back to room temperature before serving.

　　

Step 3

Immediately before serving, stir in the oil and parsley, then taste and adjust the seasoning.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.