Ceci salad

This is a basic chickpea salad that can be served, as we did at the St. Joseph's dinner, as part of an antipasto or as the antipasto. It can also be incorporated into a green salad.

While you can use dried chickpeas (garbanzo beans), I use the canned, as it makes little difference in taste, and it is much easier.

Basically, an hour or so before serving, open the can, drain the ceci and put them in a bowl. Add a generous pinch of fresh thyme, balsamic vinegar and olive oil. I like to add some diced shallot, but Melanie thinks that just complicates things. She is probably right.