Recipe(tried): Chick Pea Salad with Olives, Green Onions and Herbs for Nelson, Canada

Hi Nelson :-) I'm not sure from your request if this is what you are looking for. Nevertheless, it is a good recipe from Williams-Sonoma Beans and Rice cookbook.

Chick-Pea Salad with Olives, Green Onions and Herbs

"Adapted from a dish native to the south of France, this recipe can also be made with small white navy beans, pinto beans, black beans, cranberry (borlotti) beans, or red or white kidney beans."

1 cup (7 oz/220 g) dried chick-peas (garbanzo beans)- (I used 2 cans (15 oz. each) of garbanzos, rinsed and drained.)
1/4 cup (2 fl oz/60 ml) red wine vinegar
6 Tbsp (3 fl oz/80 ml) extra virgin olive oil
4 cloves garlic, minced
1 Tbsp minced fresh mint
1 Tbsp minced fresh basil
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 tsp. minced fresh oregano
salt and freshly ground black pepper
1/4 cup (1 oz/30 g) Nicoise or Kalamata olives, pitted and coarsely chopped
1/4 cup (1 oz/30 g) green olives, pitted and coarsely chopped
1 small bunch green (spring) onions, including 2 inches (5 cm) of the tender green tops, thinly sliced

Pick over and discard any damaged chick-peas or stones. Rinse chick-peas. Place in a bowl, add plenty of water to cover and soak for about 3 hours.

Drain the chick-peas and place in a saucepan with water to cover by 2 inches (5 cm). Bring to a boil, reduce the heat to low and simmer, uncovered, until tender, 45 to 60 minutes. Drain and let cool.

In a large bowl, whisk together the vinegar, olive oil, garlic, all the herbs and salt and pepper to taste. Add the cooled beans, black and green olives and onions and mix well.

Transfer to a serving bowl and serve at room temperature.

Serves 6 to 8