Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried chick-peas picked over
-and rinsed
1/2 ts Salt
1 Red onion halved and sliced
-thin
1 Tomato diced
3/4 c Nicoise or other small brine
-cured black olives, pitted
-and chopped
1 Green bell pepper, chopped
1 tb Finely chopped fresh parsley
-leaves
1/4 ts Dried oregano, crumbled
1/8 ts Dried tarragon, crumbled
1/4 c Shredded fresh basi leaves
2 tb Fresh lemon juice
1 tb White-wine vinegar
3 tb Olive oil
2 Garlic cloves, minced

In a large saucepan let the chick-peas soak in water to cover at room
temperature for at least 8 hours or overnight, drain them, and rinse
them well. IN a large saucepan bring 8 cups water to a boil with the
chick-peas and simmer the chick-peas, covered, for 1 hour. Add the
salt, simmer the chick-peas for 15 minutes more, or until they are
tender, and drain them well. The chick-peas may be prepared 1 day in
advance and kept covered and chilled.

In a bowl of ice and cold water let the onion soak for 10 minutes,
drain it well, and pat it dry. In a large bowl combine the
chick-peas, the onion, the tomato, the olives, the bell pepper, and
the parsley. In a small bowl whisk together the oregano, the
tarragon, the basil, the lemon juice, the vinegar, the oil, the
garlic, and salt and black pepper to taste. Pour the dressing over
the chick-pea mixture and toss the salad gently but thoroughly.
Serves 6 to 8.

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