1 whole garlic bulb
2 (15-ounce) cans garbanzo beans
1 large tomato, seeded and diced
4 spring onions, chopped
1/2 to 1 red chili pepper, seeded and minced
1/2 lemon, juice of
1/2 lemon, zest of
3/4 cup fresh cilantro
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 to 2 teaspoons powdered cumin, to taste
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1. Roasted Garlic: Preheat oven to 425 degrees Fahrenheit. Peel outer layer of skin off the garlic (leave bulb together). Cut off about 1/4" off the top (pointy part) of the garlic bulb, wrap in tin foil, and bake for 30 to 40 minutes until soft. Let cool for a few minutes.
2. Except for the garlic, combine all ingredients in a bowl.
3. When garlic is ready, squeeze it out of its skin into a bowl. Mix it into a paste, and combine it with the rest of the salad. Tastes best if you let the flavors combine for at least an hour before serving.