A simple salad of chickpeas dressed in a light vinaigrette is flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—make it one night and pack it for lunch at the office or on a picnic the next day.

Note: For best flavor and texture, use dried chickpeas. For faster results, use two (15-ounce) cans of drained and rinsed chickpeas and start recipe from step two.