Portuguese Chickpea Salad With Roasted Garlic

Course : Salads
Serves: 2
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1 head garlic -- papery husks removed
30 ounces chickpeas -- drained
1 tablespoon chopped fresh basil
2 tablespoons balsamic vinegar
3 medium tomatoes -- cut into 1/2 inch
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

Preparation / Directions:

Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature. (Excessive salt?)

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