Octopus With Chickpea Salad

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 (4- to 6-pound) octopus, cleaned, whole legs only

Kosher salt and cracked black pepper

Blended oil (50 percent canola, 50 percent extra-virgin olive oil), as needed

6 whole cloves garlic, peeled

2 fresh bay leaves or 4 dry leaves

1/4 teaspoon red chile flakes

1 3/4 cups Chickpea Confit (recipe follows)

2 cups cooked black-eyed peas

1/2 small red onion, roughly chopped

8 scallions, green part only, thinly sliced

10 large, plump sun-dried tomatoes, cut into thick strips

1 tablespoon finely chopped parsley

1 tablespoon finely chopped fresh dill

1/3 to 1/2 cup Red Wine-Black Pepper Vinaigrette (recipe follows) or 3 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons fresh lemon juice

Ladolemono (recipe follows)

Small handful torn fresh herbs, such as dill, mint, and/or parsley

Cloves from 1 head of garlic, separated and peeled

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 1/2 cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained

Kosher salt and whole black peppercorns

1/2 cup red wine vinegar

1 small grilled onion

6 leaves basil

1 teaspoon picked thyme

2 tablespoons Dijon mustard

6 small garlic cloves, smashed

2 shallots, thickly sliced

2 tablespoons dry Greek oregano

1 tablespoon kosher salt

1 tablespoon coarsely cracked black pepper

3/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon dry Greek oregano

1/2 cup extra-virgin olive oil

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