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    CHICK PEA SALAD     

   Ingredients :
 
2 cups chick peas (3 cups cooked)
2 red peppers
8 artichoke hearts, cooked and each heart cut in 6 wedges each
1 cup olive oil
4 garlic cloves, quartered
1 tablespoon capers
1 teaspoon chopped anchovies
½ teaspoon sugar
3 tablespoons salt
2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 large lettuce or same amount of mixed lettuce

   Preparation:

Soak chick peas in water the night before. Cover with water and cook until just tender. Drain. Reserve.

Brush peppers with olive oil and broil in oven for a few minutes.

Remove skin and seeds. Cut into thin strips.

Blend oil, garlic, capers, anchovies, sugar, salt, and both vinegars for 2 to 3 minutes.

Combine this mixture with chick peas, artichokes and peppers. This preparation may be kept in refrigerator overnight, to marinade.

Before serving, add lettuce hand cut in medium size pieces.
        8 servings
       
 
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