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Chick Pea Salad
1 cup dry chick peas, cooked (about 2 1/2
cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks |
3/4 cup minced fresh parsley
1 Tbsp. nonfat yogurt
2 Tbsp. unpasteurized cider vinegar
1/4 tsp. dried basil (or 1 rounded Tbsp. fresh, minced) |
Stir together yogurt, vinegar and basil. Combine with
remaining ingredients, and chill several hours before serving.
Goes well with dark green things, like spinach soup,
or broccoli and noodles. Or, stuff into a pita bread lined with spinach
leaves.
Cheap, easy, doubles or triples well, freezes badly,
but can be made ahead and lasts several days in the fridge.
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