Chick Pea Salad Recipe
Ingredients
| 1 1/2 cups dried chick-peas, or 1 1-pound can cooked chick-peas | ||
| 1/2 cup tarragon vinegar | ||
| 1/2 cup olive or vegetable oil | ||
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| 1/2 cup sliced pimiento-stuffed olives | ||
| 1/4 pound hard salami, cut in strips | ||
| 3 tablespoons finely chopped seallions | ||
| Tomatoes | 2 , diced (Salad greens) | |
Directions
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.
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.
Chef
