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Katie

Tomato Chickpea Salad

olive oil

(15-ounce) can garbanzo beans, drained and rinsed

Kosher salt

ground cumin

pints cherry tomatoes, halved

chopped fresh flat-leaf parsley leaves

For the salad

sherry vinegar

minced shallot

Freshly ground black pepper

For the Dressing

Heat the oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and spread out into a single layer. Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the chickpeas out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat.

For the salad:

Place the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl and whisk to combine. Add the chickpeas, tomatoes, and parsley and toss to combine. Taste and season with salt and pepper as needed.

For the vinaigrette: