Tomato Chickpea Salad

From: https://www.thekitchn.com/recipe-tomato-chickpea-salad-233044

• For the salad:
• 1/2 cup olive oil
• 4 (15-ounce) can garbanzo beans, drained and rinsed
• Kosher salt
• 3 tablespoons ground cumin
• 8 pints cherry tomatoes, halved (you could probably go much less--I quadrupled the recipe)
• 1 cup chopped fresh flat-leaf parsley leaves

• For the vinaigrette:
• 1/2 cup olive oil
• 1/4 tablespoon sherry vinegar
• 4 teaspoon minced shallot
• Kosher salt
• Freshly ground black pepper

For the salad:

Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.

For the vinaigrette:

Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.

Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.