Chick Pea Salad

Ingredients:

• 2 cans (19 oz) chick peas, drained and thoroughly rinsed with cold water
• 4 TBS red wine vinegar
• 2 garlic cloves, pressed or minced
• Freshly ground pepper
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 1 onion, finely diced
• 1 TBS olive oil
• 3 TBS fresh parsley, minced

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.