Chick Pea Salad
|Dried chickpeas/1-pound can cooked chick-peas||1 1⁄2 Cup (24 tbs)|
|Tarragon vinegar||1⁄2 Cup (8 tbs)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Hard salami||1⁄4 Pound, cut in strips|
|Finely chopped scallions||3 Tablespoon|
|Tomatoes||2 , diced|
1. If dried peas are used, soak overnight in cold water to cover. Drain and cover with water. Bring to a boil and simmer for 1 hour and 45 minutes, or until tender. Cool, cover, and refrigerate.
2. When ready to assemble the salad, drain, rinse the peas with cold water, and drain again.
3. Combine the vinegar, oil, garlic, salt, and pepper in a bowl. Add the drained chick-peas, olives, and salami. Mix lightly and chill.
4. Line a bowl with the salad greens and spoon in the chick-peas. Sprinkle with the scallions and garnish with the tomatoes.
Serving size: Complete recipe
Calories 2740 Calories from Fat 1563
% Daily Value*
Total Fat 177 g271.5%
Saturated Fat 30.9 g154.4%
Trans Fat 0 g
Cholesterol 122.5 mg40.8%
Sodium 5011.7 mg208.8%
Total Carbohydrates 208 g69.2%
Dietary Fiber 56.4 g225.8%
Sugars 39.7 g
Protein 86 g171.5%
Vitamin A 54% Vitamin C 88.8%
Calcium 39% Iron 115.5%
*Based on a 2000 Calorie diet