CHICK PEA SALAD

A delicious salad that keeps very well.

* 1 x 400g can cooked chick peas, drained
* ½ cup black olives, take pip out
* 30ml red wine vinegar
* 5 cloves crushed garlic – I use 3 cloves
* ¼ cup finely chopped mixed fresh herbs – rosemary, thyme, tarragon, parsley, use any 2 herbs
* ½ cup olive oil
* 1 onion, finely chopped

Combine the chick peas and the olive...s. Shake the rest of the ingredients together in a screw top jar and pour over the chick peas. Allow to stand at room temperature for a few hours. Will keep, covered and refrigerated for one week.

Butterbeans can also be used instead of the chick peas.