Roasted Beet Salad with Fried Chickpeas Nyons Olives and Ricotta Salata

Ingredients

• 3 bunches beets, mixed colors if possible
• ¾ cup extra virgin olive oil
• 1½ teaspoons cumin seeds
• 2 tablespoons plus 2 teaspoons red wine vinegar
• 1 tablespoon lemon juice, plus more for seasoning
• 1 cup cooked chickpeas, drained (recipe follows)
• ¼ cup thinly sliced shallots
• ½ cup Nyons olives or other strong-tasting oil-cured black olives
• ½ cup flat-leaf parsley leaves
• ¼ pound ricotta salata cheese
• Kosher salt and freshly ground black pepper
• ¼ cup extra virgin olive oil
• ½ cup diced onion
• 3 cloves garlic, smashed
• 1 chile de arbol, crumbled
• 1 teaspoon thyme
• 1 bay leaf
• 1½ cups dried chickpeas
• 1 teaspoon paprika
• A healthy pinch cayenne pepper
• 1 cinnamon stick

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