Chick Pea Salad


Set drained chick peas aside. In small bowl, mix vinegar, garlic and pepper. With whisk, slowly add vegetable and olive oils. Saute onion in 1 TBS oil over low heat just until soft. Combine chick peas, dressing, onion and parsley. Cover and refrigerate at least 6 hours. Bring to room temperature prior to serving. 8 servings.