Chickpea Salsa

While looking through my recipe files, I ran across a dip I used to make all the time, Chickpea Salsa. My favorite part about this dip, other than how tasty it is of course; is that most of the ingredients are not the quickly perishable type, so at any given moment I am likely to have them in my pantry. Yesterday afternoon presented the perfect opportunity when one of my friends dropped over for a glass of wine. I made the dip, which took very little time, then we ate it all (yes all of it!) with some warm pita bread while we drank a nice bottle of petit shiraz. I guess you can call it a very nice late afternoon snack! This is a great dip to make ahead, the flavors tend to come together once it sits for a while. Best served at room temperature, both with pita or a nice sliced baguette.

Chickpea Salsa

2 1/2 cup canned chickpeas (also known as Garbanzo beans), rinsed and drained
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 clove garlic
2 Tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes or 1/2 of a fresh jalapeno, finely chopped
1/2 cup black olives, pitted and roughly chopped (I used Kalamata olives)
2 Tablespoons freshly squeezed lemon juice
1/4 cup flat leaf parsley
freshly ground black pepper and salt to taste

1. GARLIC PASTE: Chop together 1/2 teaspoon salt, garlic clove, and 1/2 teaspoon olive oil to form a paste. Add chili pepper flakes or jalapeno and chop to combine. Transfer to a small bowl and add remaining olive oil. Set aside.

2. In a medium bowl, combine chickpeas, olives, and parsley. Add the garlic paste and mix well. Add cumin and lemon juice, stir to combine, then taste for salt and pepper. Best served at room temperature, this is a great dish to make ahead. Will keep, covered in the refrigerator for 2 days. (If you are preparing it ahead of time, add the parsley just before serving).