Chick Pea Salad



INGREDIENTS:

1 cup dry chick peas, cooked (about 2 1/2 cups)

3-4 green onions with tops, sliced

1 large carrot, grated or cut in fine matchsticks

3/4 cup minced fresh parsley

1 TBS nonfat yogurt (optional, I skip it)

2 TBS unpasteurized cider vinegar

1/4 tsp dried basil (or 1 rounded TBS fresh, minced)

DIRECTIONS:

1. Stir together yogurt, vinegar and basil. Combine with
remaining ingredients, and chill several hours before
serving. Goes well with dark green things, like spinach
soup, or broccoli and noodles. Or, stuff into a pita
bread lined with spinach leaves.



Chick Pea Salad