Salatet Hummus (Chickpea Salad) This is an instant salad to make with canned chickpeas, but they must be good-quality. A 2-pound can chickpeas 6 tablespoons extra-virgin olive oil Juice of 1-2 lemons Salt and pepper 1 mild onion, finely chopped 1/3 cup chopped flat-leaf parsley Drain the chickpeas and mix with the rest of the ingredients. Variation: Omit the onion and instead pass around a little saucer with about 8 crushed garlic cloves for people to help themselves if they want to. Serves 6. From "The New Book of Middle Eastern Food" by Claudia Roden middle eastern recipe index christina m k al-sudairy buy the book!