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Chick Pea Salad

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2 cans 19 ounces chick peas, drained and thoroughly rinsed with cold water
4 tablespoons 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 tablespoons olive oil
3 tablespoons fresh parsley, minced


Set drained chick peas aside. In small bowl, mix vinegar, garlic and pepper. With whisk, slowly add vegetable and olive oils. Sauté onion in 1 tablespoons 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.

Makes 8 servings

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