AT A GLANCE
|01||Drain chickpeas and cook in a saucepan of boiling water until tender (20-30 minutes). Drain, then transfer to a bowl, add shallot, oil, lemon juice and garlic, season generously to taste, then toss to combine.|
|02||Just before serving, add herbs, toss to combine and transfer to plates. Serve with crusty bread.|
Note Kabuli chickpeas are small and tender; we've used them in this recipe because they cook in less time than ordinary chickpeas. Theyíre available from select delicatessens. If they're unavailable, substitute canned chickpeas; just drain, rinse and then cook them in boiling water for 2-4 minutes to warm them through first.