From the Eat Cook Share site comes this great salad by Chef John Spottiswood. We modified things the tiniest bit, eliminating the option for canned garbanzos. "This was also a big hit at our weekend getaway. The combination of greens, chickpeas, and sumac with lemon and fresh mint is really to die for. People went back for seconds of this salad, which is saying something given how much other good food there was!" - John Spottiswood Ingredients * 8oz dried chickpeas * 1/2 cup good olive oil * 1 onion cut into thin wedges * 2 ripe tomatoes * 1 tsp sugar * 1/4 tsp ground cinnamon * 2-3 cloves garlic, chopped * 3 lb swiss chard or other flavorful green * 3 Tbsp fresh mint * 3 Tbsp lemon juice * 1 1/2 Tbsp ground sumac * Kosher salt and ground pepper to taste. Directions 1. Cook the beans in your favorite manner. Drain chickpeas and place in a collander or bowl. Thoroughly wash the greens, trim the stems, and finely shred the leaves. and add to the bowl or collander with the chickpeas. 2. Heat the oil in a heavy saute or frying pan, add the onion and cook over medium-low heat for 5 minutes until softened and just starting to brown. 3. Cut the tomatoes in half (down the stem), scrape out the visible seeds, and dice the flesh. Add the diced tomato to the pan with the sugar, cinnamon, and garlic and saute for 2-3 minutes until softened. 4. Add the chickpeas and greens to the tomato mixture and cook for 3-4 minutes until the greens wilt. Add the mint, lemon juice, and sumac, and cook for one minute. 5. Add salt and pepper to taste and serve immediately. 6. NOTE: Sumac can be found in any middle eastern grocery and in many large grocery stores. It can be added to many dishes and has a nice, mild flavor.