Portuguese chickpea salad with roasted garlic

1. Preheat oven to 42Slice ¼" off top of head of garlic.
2. Wrap garlic in foil.
3. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins.
4. Let stand 10 mins.
5. To cool.
6. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar.
7. Set aside.
8. When garlic is cool enough to handle, squeeze out each clove into bean mixture.
9. Stiri well to coat beans.
10. Tossi with diced tomatoes.
11. Seasoni with cumin, salt, and pepper.
12. Serve at room temperature.
13. (excessive salt?).