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.