Tomato Chickpea Salad

INGREDIENTS FOR THE SALAD: – 2 tablespoons olive oil – 1 (15-ounce) can garbanzo beans, drained and rinsed

– Kosher salt – 2 teaspoons ground cumin – 2 pints cherry tomatoes, halved – 1/4 cup chopped fresh flat-leaf parsley leave

FOR THE VINAIGRETTE: – 2 tablespoons olive oil – 1 tablespoon sherry vinegar – 1 teaspoon minced shallot – Kosher salt – Freshly ground black pepper

INSTRUCTION For the Salad: 1. Heat oil in a large skillet on medium-high heat until hot. 2. Add chickpeas in a single layer and let them cook without stirring for 3 to 4 minutes until they're lightly browned.

3. Stir, add salt, and continue cooking for another 2 minutes until chickpeas are golden-brown on all sides. 4. Remove from heat, add cumin, and toss to coat.

For the Vinaigrette: 5. In a large bowl, mix oil, vinegar, shallot, salt, and black pepper. 6. Add chickpeas, tomatoes, and parsley. Toss to combine. 7. Taste and adjust seasoning with salt and pepper as needed.