2 x 14oz cans chickpeas
6 scallions, chopped
2 medium tomatoes, diced
1 small red onion, finely chopped
12 black olives, pitted and halved
1 tbsp capers, drained
2 tbsp finely chopped parsley
hard boiled eggs cut into quarters for garnish
For the Dressing:
5 tbsp extra virgin olive oil
3 tbsp red wine vinegar
salt and freshly ground black pepper
Rinse chickpea under cold water and place in serving bowl. Mix in the other vegetables with the olives, capers and parsley. (Use amount of onion to preference.) Toss the salad with the mixed herbs. Pour the dressing over the salad and mix well. Taste for seasoning. Allow to stand for at least 1 hour. Just before serving decorate with egg wedges.
Recipe from The Italian Cooking Encyclopedia 2001.