Chickpea Salad


1 cup uncooked chickpeas or 2x 14 ounce cans chickpeas
6 scallions, diced
2 medium tomatoes, cut into cubes
1 can of whole black olives
2 tablespoons capers
2 tablespoons parsley, finely chopped
4 hard boiled eggs, cut into quarters as garnish

5 tablespoons olive oil
3 tablespoons wine vinegar
Salt and freshly ground black pepper to taste


Soak uncooked chickpeas overnight. Cook in water or chicken stock until tender. Drain and place in a serving bowl. Toss in the other vegetables with the olives, capers, and parsley. Mix the dressing ingredients together in a small cup. Pour the dressing over the salad and mix well. Taste, and adjust seasonings as necessary. Allow to stand for at least 1 hour. Just before serving decorate salad with the egg wedges.