I've been spending a lot of time in cafés recently, enjoying fresh brews and fresh noms.  Usually I'll opt for baked goods (of course), but sometimes I'll venture for something more savoury.  I've been very lucky in these food forays: at Iris Café in Brooklyn Heights, I discovered the most delicious avocado sandwich, and most recently, at Argo Tea in Columbus Circle, I stumbled upon a heavenly chickpea salad.  I've since recreated both, with my own modifications, and I can't tell you how thrilled I am with the results.  I'll post the avocado sandwich recipe soon.

Chickpea Salad
Inspired by Argo Tea and adapted from Rachel Ray

1 15oz can of chickpeas, drained and rinsed (you can certainly boil your own, if you're so inclined)
1 large celery rib, leaves included, finely chopped
1 red pepper, finely chopped
1/2 red onion, finely chopped
3 tbs fresh cilantro, chopped (note to cilantro haters: fresh parsley is a great substitute)
1/2 tsp dried red pepper flakes
1 large clove of garlic, minced and mashed (or just pressed through a garlic press)
Juice of one lemon (for a bigger kick, add a bit of zest, too)
3 tbs extra virgin olive oil
Sea salt and freshly ground pepper to taste

Mix all the ingredients together well.  Refrigerate for two hours, or overnight -- trust me, you'll want to let the flavours blend and intensify.

Note: After spying this post on Smitten Kitchen, I can't wait to smash the leftovers and schmear it onto a sandwich.  Better yet, an open-faced sandwich.  I'm thinking a crusty bread, like a good sourdough from Sullivan Street Bakery, rubbed lightly with garlic, a thin spread of tahini, the chickpeas, and then crumbled goat cheese on top.  Oh dear god, I just drooled on my keyboard.