I made it once for a family get-together, and then it got such high praise I made it soon after for a wedding shower. Now the dish and the recipe are asked for regularly. This salad tastes best if it's left overnight (or two nights), and you can add any of the following ingredients to taste. I like it best with lots of fresh lemon juice and mint straight out of the garden; you can add cilantro and a tetch of dill to help it kick. Be sure to serve it as cold as possible.
The recipe below is totally from memory; I got it from my thesis advisor when I was in graduate school and recently lost my recipe card. So in the spirit of A&B, make it your own and have fun experimenting with the ratios.
{serves 8 adults; don't give this to kids with tricky stomachs}
4 c. garbanzo beans, soaked overnight or let's be honest, use three cans; you don't have time to patchke
with soaking overnight
1/4 c. red wine vinegar
1/3-1/2 c. lemon juice (depending on how punchy you want it to be)
1/4 c. olive oil
1 tsp. cumin
2 tsp. coriander
pinch of turmeric: the mixture should become a bright yellow
fresh mint, finely chopped, to taste
parsely or cilantro (optional)
salt
If you're feeling really crazy, throw in some raisins, pine nuts, and/or chopped dates.
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