Recipe: Garbanzo Salad

Garbanzo Salad

1 can (16 ounces) garbanzos, rinsed and drained
1 small onion, minced
2 tablespoons parsley, minced
2 medium carrots, diced and cooked
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon pepper
8 lettuce leaves, washed and dried
1/2 cup green olives, sliced
2 hard-boiled eggs, quartered
1/4 cup mayonnaise

In a mixing bowl, mix the garbanzos, onion, parsley, carrots, oil, vinegar, salt, and pepper. Cover with plastic wrap and place in refrigerator 1 hour to chill. Place leaves on 4 salad plates, and spoon the chilled mixture into each. Garnish with olives and eggs, and serve with mayonnaise on the side. This can be done a day or two ahead. Place the chilled mixture in the ice chest when ready to leave for your picnic or tailgate function. Put lettuce in a bowl and place in ice chest. Place the olives, the eggs, and the mayonnaise in their own containers and into the ice chest. At the site, take a paper or foam bowl and fix the salad. Makes 4 servings.