Serves 4
Serve these warm chickpeas spooned over toasted sourdough or country bread.
| 4 | teaspoons sesame seeds |
| 2 | tablespoons red wine vinegar |
| 3 | tablespoons olive oil |
| 2 | cloves garlic, chopped |
| 4 | scallions, trimmed and finely sliced |
| 2 | tablespoons sesame paste |
| 2 | tablespoons chopped fresh parsley |
| 2 | tablespoons chopped fresh mint |
| 3 | tablespoons chopped black olives |
| 4 | ripe tomatoes, peeled, seeded, and chopped |
| 2 | cans (15 ounces each) chickpeas, with their liquid |
1. In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant; set aside to cool.
2. In a large bowl, whisk the vinegar and olive oil. Stir in the garlic, scallions, sesame paste, parsley, mint, olives, and tomatoes.
3. In a saucepan, heat the chickpeas and their liquid until they are hot. Drain into a colander.
4. Add the chickpeas to the dressing, sprinkle with sesame seeds, and stir well.
Adapted from “The Vegetarian Option’’ 
© Copyright 2010 Globe Newspaper Company.
