Chick Pea Salad     Serves 2  
 

• ½  Cup cooked chickpeas
• ¼  Cup red onion, sliced thin
• ¼  Cup pitted black olives, sliced
• 2  Red potatoes, cut into ½ inch cubes
• ½  Teaspoon spicy brown mustard
• ¼  Cup red bell pepper, diced
• 1-2  Anchovy fillets, chopped (optional)
• ½  Tablespoon fresh basil, chopped
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Tablespoon Balsamic vinegar
• 1  Tablespoon lemon juice
• 1  Tablespoon olive oil
• 1-2  Cloves garlic, crushed
• Salt and freshly ground black pepper

 
   
 
 
 
     1. Put the potatoes in a sauce pan and cover with water. Add some
         salt and bring to a boil. Simmer until the potatoes just turn tender
         (15-20 minutes). Drain and allow to cool in the refrigerator.
 
     2. In a bowl, add the chickpeas, onion, black olives, olive oil, garlic,
         red bell pepper, anchovy fillets, lemon juice, vinegar, basil, parsley,
         mustard, salt and black pepper. Toss in the chilled potatoes.
         Gently toss the salad to coat evenly. Served chilled.
 
 
 
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