Ingredients:

  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.