Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon olive oil
1 teaspoon white-wine vinegar
1 teaspoon Dijon mustard
a 16- to 19-ounce can chick-peas, rinsed and drained
a 3-ounce jar pimiento-stuffed olives (about 1/2 cup), drained and sliced
1 tablespoon minced fresh parsley leaves
freshly ground black pepper
Preparation
In a bowl whisk together oil, vinegar, and mustard. Add chick-peas, olives, parsley, pepper, and salt to taste and toss to combine.
