Recipe - Salade De Pois Chinche (Chick Pea Salad)

One half pound Dried chickpeas picked over
and rinsed
One half teaspoon Salt
1 Red onion halved and cut or sliced up
thin
1 Tomato minced
Three fourths cup Nicoise or other small brine
cured black olives, pitted
and chopped
1 Green bell pepper, chopped
1 tablespoon Finely chopped fresh parsley
leaves
One fourth teaspoon Dried oregano, crumbled
1/8 teaspoon Dried tarragon, crumbled
One fourth cup Shredded fresh basi leaves
2 tablespoon Fresh lemon juice
1 tablespoon Whitewine vinegar
3 tablespoon Olive oil
2 Garlic cloves, minced

In a large saucepan let the chickpeas soak in water to cover at room
temperature for at least 8 hours or overnight, drain them, and rinse them
well. IN a large saucepan bring 8 cups water to a boil with the chickpeas
and simmer the chickpeas, covered, for 1 hour. Add the salt, simmer the
chickpeas for 15 minutes more, or until they are tender, and drain them
well. The chickpeas may be prepared 1 day in advance and kept covered and
chilled.

In a bowl of ice and cold water let the onion soak for 10 minutes, drain it
well, and pat it dry. In a large bowl combine the chickpeas, the onion,
the tomato, the olives, the bell pepper, and the parsley. In a small bowl
whisk together the oregano, the tarragon, the basil, the lemon juice, the
vinegar, the oil, the garlic, and salt and black pepper to taste. Pour the
dressing over the chickpea mixture and toss the salad gently but
thoroughly. Serves 6 to 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini