Both of my kids have a fondness for onions, olives, chick peas and tomatoes, so I looked around the kitchen and created this melange. The recipe is quick and easy to make, very tasty and nutritional to boot. After I made the salad and gave it to them for lunch they had a fun time picking out the individual ingredients. My son even managed to seperate out the bits of minced garlic, which he likes to eat raw. (Seriously. He asks for it sometimes when I open the refrigerator and he sees it on the door shelf.)

Chick Pea Salad

1 can Chick Peas (15 1/2 oz.)
1 can Diced Tomatoes
1/4 cup sliced black olives
1/4 cup diced onion
1/2t Minced Garlic (1 clove)
2T Olive Oil (Extra Virgin)
2T Balsamic Vinegar

Salt & Pepper to taste

1. Drain Tomatoes and Chick Peas. Get as much of the loose liquid out as you can at this point.

2. Toss ingredients in medium bowl and drissle with olive oil and balsamic vineger. Taste and season at this point.

3. Serve with slotted spoon to remove any excess liquid.

This entry was posted on Thursday, June 30th, 2005 at 10:02 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.