Chickpea and Olive Appetizer

Ingredients

• 1 cup dried Chickpeas, washed and soaked overnight in 8 cups water
• 1/2 cup black olives, chopped
• 1/4 cup scallions, finely chopped
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1 clove garlic, crushed
• salt to taste
• 1/2 teaspoon paprika
• 1/8 teaspoon chili powder
• 1 tablespoon olive oil
• 2 tablespoons lemon juice

Directions

1) Place the Chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the Chickpeas are tender.

2) Drain; then place the Chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of Chickpeas, drained.) Add the remaining ingredients and mix thoroughly.

3) Serve immediately.