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Ingredients

• 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
• Blended oil (50 percent canola, 50 percent extra-virgin olive oil), as needed
• 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
• Kosher salt and cracked black pepper
• 1/2 cup extra-virgin olive oil

Description

Serious Eats