1/2 pound dried chickpeas, soaked overnight in cold salted water
1 bay leaf
1 carrot, cut into 3-inch pieces
1 onion, halved
2 stalks celery: slice one thinly, cut the other into 3-inch pieces
Kosher salt
1/2 teaspoon ground cumin
2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced
1/2 cup roughly chopped fresh parsley
Black pepper
Recipe
Drain the chickpeas and put them in a large pot with the bay leaf, carrot, onion and the celery pieces. Cover with 2 inches of cold water, salt it, bring to a boil, then simmer for about 1 hour until tender but still holding their shape
Throw out the bay leaf, carrot, onion and celery. Drain the chickpeas and rinse under cold water until chilled
In a large bowl, mix the cumin and vinegar, then slowly whisk in the olive oil. Add the shallot, sliced celery, parsley and chickpeas and toss. Season with salt and pepper
Serve right away, or better, let it sit overnight in the fridge. It keeps for up to 3 days