Salade De Pois Chinche (Chick Pea Salad)
| Yield: | 6 Servings |
| Categories: |
| 1/2 | lb | Dried chick-peas picked over and rinsed |
| 1/2 | ts | Salt |
| 1 | Red onion halved and sliced thin | |
| 1 | Tomato diced | |
| 3/4 | c | Nicoise or other small brine cured black olives, pitted and chopped |
| 1 | Green bell pepper, chopped | |
| 1 | tb | Finely chopped fresh parsley leaves |
| 1/4 | ts | Dried oregano, crumbled |
| 1/8 | ts | Dried tarragon, crumbled |
| 1/4 | c | Shredded fresh basi leaves |
| 2 | tb | Fresh lemon juice |
| 1 | tb | White-wine vinegar |
| 3 | tb | Olive oil |
| 2 | Garlic cloves, minced |
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