My wife and I developed this recipe based on a salad served at Neomonde Mediterranean Deli in Raleigh, North Carolina. It will keep in the fridge for a few days so it makes a great side dish to prepare on the weekend and serve during the week, when you don’t have time to cook.

Chick Pea Salad

3 Cups cooked chick peas

3/4 Cup chopped parsley

1 Cup chopped green olives

1/4 Cup chopped chives

Lemon juice from 1/2 lemon

3-4 Tablespoons olive oil

1 clove garlic, crushed to a paste

Salt

Cumin

You can use canned chick peas or cook your own and store in the fridge before you’re ready to prepare the salad.  The directions are simple, just combine all the ingredients and add salt and cumin to taste.  Its better to leave it in the refrigerator for a few hours so all the flavors can get happy before serving.