chick pea salad (thing)

• 1 can chick peas or ½ lb. dried chick peas (1 ½ C.)
• ½ C. tarragon, balsamic, or red wine vinegar
• ½ C. olive or salad oil
• 1 clove garlic
• ½ t. salt
• Dash of pepper
• ½ C. pimento-stuffed olives, sliced
• Salad greens
• 3 T. finely chopped scallions
• 2 tomatoes, diced

If dried peas are used, soak in cold water overnight; drain. Cover with salted water in saucepan. Bring to boil; simmer 1 hour 45 minutes or until tender. Drain and rinse with cold water; drain again. Combine vinegar, oil, garlic, salt, and pepper. Add drained chick peas and olives. Mix lightly and chill. Turn into bowl lined with salad greens. Sprinkle with scallions and garnish with tomatoes.

Serves 6.