This recipe is one of my favorites. I use it as appetizer with crackers, as part of an Antipasto platter (Alioli Monstre of the French) or as a salad by itself. My niece prefers it with pasta, for a delicate pasta salad.

CHICKPEAS VINAIGRETTE (Garbanzos a la Vinagreta)

1 big can of chickpeas, drained
1 onion chopped finely
2 garlic cloves well crushed
1/4 cup chopped parsley or cilantrillo
1/4 cup lemon juice (green Mexican lemons)
2 tb Balsamic vinegar
1 cup Extra Virgin Olive oil
pinch of salt
pinch of ground pepper or a few Tabasco drops
1/2 tsp sugar
1/2 tsp grounddry mustard
1 tb drained cocktail capers or to taste (I prefer more)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
10 olives stuffed with red pimento, sliced

First mix the ingredients for the dressing in a big bowl. Add the chickpeas,chopped onion,crushed or thinly sliced garlic, chopped parsley, capers, chopped green & red pimentos & sliced olives. Mix everything well. Cover & refrigerate at least 6 hours before serving. Delicious.

You can substitute the chickpeas for white beans or gandules (pidgeon peas). But the best bet is to use chickpeas.