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Chick-peas, or "garbanzos", are widely used in Southern Europe in a variety of interesting ways. They are not only versatile, but are inexpensive and a most nutritious legume. Chick-peas may be marinated in a well-seasoned dressing and served as an appetizer, or combined with a diverse selection of foods and enjoyed as a first course. Serve this colorful dish at an informal luncheon or supper.
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| What You Need: |
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2 cups cooked or canned chick-peas, drained
˝ cup diced green peppers
˝ cup sliced scallions, with some tops
2 garlic cloves, crushed
1 canned pimiento, drained and chopped
3 tablespoons chopped fresh coriander or parsley
1/3 cup olive oil
2 tablespoons wine vinegar or lemon juice
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
1 large tomato, peeled and cut into wedges
8 pitted black olives
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| How To Cook: |
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1. Combine chick-peas, peppers, scallions, garlic, pimiento, and coriander or parsley in a large bowl.
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2. Mix together oil, vinegar or lemon juice, salt, and pepper; pour over chick-pea mixture and mix well.
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3. Refrigerate 1 hour or longer to blend flavors.
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4. When ready to serve, line a salad bowl with lettuce leaves; top with chick-pea mixture.
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5. Garnish with tomato wedges and olives.
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