Food & Cooking Recipes Chickpea Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 3 cups Serve as a condiment with lamb or chicken. To shorten preparation time, substitute canned chickpeas for dried, and start at step 2. Ingredients ½ pound dried chickpeas (about 1 ¼ cups), or 2 ½ cups canned 2 ¼ teaspoons salt, plus more to taste ¼ teaspoon cumin seeds, or ½ teaspoon ground cumin 1 clove garlic, peeled 2 teaspoons extra-virgin olive oil 4 small dried chiles, stemmed and finely chopped, or ¾ teaspoon red-pepper flakes ½ cup oil-cured olives, pitted and coarsely chopped 1 tablespoon fresh lemon juice Freshly ground black pepper 1 small bunch arugula Directions Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 teaspoon salt. Drain and rinse. Place chickpeas in a medium saucepan, and cover by several inches with fresh water. Bring to a boil, and skim off any foam. Turn heat down to medium, and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 teaspoon salt. Remove from heat; let cool in cooking liquid for about 1 hour. If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside. Chop together 1/2 teaspoon salt, garlic, and 1/2 teaspoon olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl, and add remaining oil. Drain soaked chickpeas. (If using canned chickpeas, rinse.) Combine with 1 teaspoon chile mixture or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made a day ahead (return to room temperature before serving). Just before serving, coarsely chop arugula, and toss with salsa. Print