1 (15-ounce) can garbanzo beans, drained and rinsed

Kosher salt

2 teaspoons ground cumin

2 pints cherry tomatoes, halved

1/4 cup chopped fresh flat-leaf parsley leaves

For the vinaigrette:

2 tablespoons olive oil

1 tablespoon sherry vinegar

1 teaspoon minced shallot

Kosher salt

Freshly ground black pepper

Heat the oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, and spread them out into a single layer. Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the chickpeas 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 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat.

For the vinaigrette: Place the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl, and whisk to combine. Add the chickpeas tomatoes and parsley to the bowl, and toss to combine. Taste and season with salt and pepper as needed.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheela Fiorenzo is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)