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Chick Pea Salad

Yields:4-6 servings
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Recipe Cooking TimePreparation20 minutes
Ready In20 minutes
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Ingredients

1 cup chickpeas (garbanzo beans) dry, cooked, (about 2 1/2 cups)
3-4 each scallions, spring or green onions with tops, sliced
1 large carrot grated or cut in fine matchsticks
3/4 cup parsley leaves minced fresh
1 tablespoon yogurt, non-fat optional
2 tablespoons cider vinegar unpasteurized
1/4 teaspoon basil dried, or 1 rounded tablespoon fresh basil, minced

Directions

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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Favourite Banana Bread

This is my favorite banana bread recipe
 
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