Recipe - Chick-Peas And Olives Vinaigrette

1 tablespoon Olive oil
1 teaspoon Whitewine vinegar
1 teaspoon Dijon mustard
1 cn (16 to 19oz) chickpeas;
rinsed and drained
1 Jar; (3oz) pimientostuffed
olives (about One half cup),
drained and cut or sliced up
1 tablespoon Minced fresh parsley leaves
Freshly ground black pepper

Can be prepared in 45 minutes or less.

In a bowl whisk together oil, vinegar, and mustard. Add chickpeas, olives,
parsley, pepper, and salt to taste and toss to combine.

Serves 2

Gourmet October 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998