Categories: Salads, Middle east, Vegetables 
      Yield: 4 servings 
  
      1 c  Chickpeas, dried 
    1/4 c  Parsley, finely chopped 
    1/4 c  Onion, finely chopped 
    1/2 ts Garlic, finely chopped 
      3 tb Lemon juice, fresh 
      2 tb Olive oil 
    1/2 ts Salt 
        pn Cayenne pepper 
  
  Starting a day ahead, wash the chick-peas in a sieve under cold 
  running water, then place them in a large bowl or pan and add enough 
  cold water to cover them by 2 inches.  Soak at room temperature for 
  at least 12 hours. Drain the peas and place them in a small, heavy 
  saucepan. Add enough fresh water to cover them completely and bring 
  to a boil over high heat. Reduce the heat to low and simmer partially 
  covered for about 1 1/2 hours, replenishing the liquid with boiling 
  water from time to time if necessary to keep the peas covered 
  throughout the cooking period. When done, the peas should be tender 
  to the bite but still somewhat firm. Drain and cool to room 
  temperature. Just before serving, combine the parsley, onions, 
  garlic, lemon juice, olive oil, salt and cayenne pepper in a salad 
  bowl, and beat them together with a fork.  Add the chick-peas and 
  toss gently to coat the peas evenly with the dressing.  Taste for 
  seasoning.