Stewed Chickpea Salad with Feta, Olives and Mint

Drain the chickpeas after soaking them, discarding the old water. Place them in a large saucepan with the 1 quart of water, 2 crushed garlic cloves, thyme sprigs and bay leaf. Bring to a simmer, cover the pan and cook gently for 1 1/2 hours or until tender. Remove from heat, uncover the pan and allow to cool slightly in the cooking liquid.

While cooling, make the vinaigrette by combining the final five ingredients plus the remaining one clove of garlic (diced). Whisk to combine.

Drain the cooked chickpeas, discarding the garlic, thyme sprigs and bay leaf. Transfer chickpeas to a salad bowl. Allow to cool slightly. While still warm, toss chickpeas with the olives, tomatoes, scallions, mint and vinaigrette. Taste and adjust the seasoning, adding a little salt and/or pepper if required. Sprinkle with feta and serve warm.

This can be served as a meatless main dish, or as a side dish with a meat of your choice. My family enjoyed it with grilled, sliced chicken breast and toasted Ciabatta bread.

(Adapted from New Classic Family Dinners by Mark Peel.)