Drain soaked chickpeas and cook, covered, in water to cover until tender,
about 2 hours or a little longer. Plunge them into cold water, then rub
them between fingers to remove the skins. For the vinaigrette, whisk olive
oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper.
Pour over the salad and mix thoroughly. Taste and adjust seasoning with
salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as
garnish. Serve at room temperature.
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