This recipe comes from my sister, Judy. It is great to have anytime but is especially good on a hot summer day.
Chick Pea Salad
Garnish:
1 can chick peas (rinsed and drained)
1-2 shallots
3 tomatoes (quartered)
12 stuffed olives, sliced
2 tablespoons marjoram or parsley
1 hard boiled egg. sliced
3 tablespoons olive oil
1 tablespoon lemon juice
Salt, pepper and paprika to taste
Mix together the chick peas, onions and tomatoes.
Scatter olives on top and sprinkle with marjoram or parsley.
Arrange egg slices on top.
Combine oil and lemon juice and pour over salad.
Add salt, pepper and paprika to taste.
Serve chilled.
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