Welcome Order Now About the Book About the Authors Book Reviews Excerpts Feedback Recipes	RETURN TO RECIPES CHICKPEA SALAD NICOISE 2 15-ounce cans chickpeas, rinsed and drained 2 cups diced fresh plum tomatoes cup diced red onion cup extra-virgin olive oil cup fresh lemon juice 1 jalape–o pepper, seeded and minced 1 tablespoons chopped flat leaf parsley 1 tablespoons chopped fresh cilantro 1 tablespoons chopped fresh dill 2 tablespoons ground cumin, preferably freshly toasted and ground 1 tablespoon caraway seeds, ground pinch of cayenne salt and freshly ground pepper -1/2 cup pitted and sliced black olives, according to taste Place chickpeas in serving bowl. Add 1 cups of the tomatoes and all remaining ingredients, except olives. Mix well. To serve, arrange salad on a large platter. Top with olives and remaining tomatoes. Rim platter with fennel fronds and lemon wheels, if desired. Yield: 8 servings
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