Chickpea Salad

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Leake Estate in Arlington, Texas in 1982.

• Contributed by Catsrecipes Y-Group

Ingredients

• 19 ounce can chickpeas
• 1 cup water
• 5 fresh or dried sage leaves
• 3 ounce jar chopped pimentos
• 10 fresh parsley leaves chopped
• 1 garlic clove minced
• ½ cup olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons wine vinegar
• 1 teaspoon prepared mustard
• 4 whole green scallions diced

Directions

1. In a medium saucepan combine chickpeas and their liquid with the water and simmer gently for 15 minutes then drain and place in a warm bowl.
2. Cover and keep warm while preparing the dressing.
3. Combine remaining ingredients in a small bowl and mix well.
4. Pour over warm beans then let stand for 30 minutes before serving.