This recipe is a tribute to the chickpea salad they sell at the prepared-foods counter at Zabar's market in New York City, which my wife, Beverly, and I have always enjoyed.
The key to this recipe is letting the beans soak after they've cooked. Rather than seasoning the beans while they're cooking, which keeps them from softening, you season them after they've cooked and then give them time to absorb the salt and garlic. Ideally, this recipe should be made a day or so ahead of time to let the flavors develop even further.
Alot of people use parsley as a "default herb" to garnish a dish without really thinking about whether another herb might work better. But the flavor of parsley here truly matters; it completes the balance of the salad.
Chickpeas: As with all dried beans and legumes, it's a good idea to experiment with several brands and then stick to one that you trust.
