*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Dried chick-peas picked over
                         -and rinsed
      1/2   ts           Salt
    1                    Red onion halved and sliced
    1                    Tomato diced
      3/4   c            Nicoise or other small brine
                         -cured black olives, pitted
                         -and chopped
    1                    Green bell pepper, chopped
    1       tb           Finely chopped fresh parsley
      1/4   ts           Dried oregano, crumbled
      1/8   ts           Dried tarragon, crumbled
      1/4   c            Shredded fresh basi leaves
    2       tb           Fresh lemon juice
    1       tb           White-wine vinegar
    3       tb           Olive oil
    2                    Garlic cloves, minced
   In a large saucepan let the chick-peas soak in water
   to cover at room temperature for at least 8 hours or
   overnight, drain them, and rinse them well.  IN a
   large saucepan bring 8 cups water to a boil with the
   chick-peas and simmer the chick-peas, covered, for 1
   hour.  Add the salt, simmer the chick-peas for 15
   minutes more, or until they are tender, and drain them
   well.  The chick-peas may be prepared 1 day in advance
   and kept covered and chilled.
   In a bowl of ice and cold water let the onion soak for
   10 minutes, drain it well, and pat it dry.  In a large
   bowl combine the chick-peas, the onion, the tomato,
   the olives, the bell pepper, and the parsley. In a
   small bowl whisk together the oregano, the tarragon,
   the basil, the lemon juice, the vinegar, the oil, the
   garlic, and salt and black pepper to taste. Pour the
   dressing over the chick-pea mixture and toss the salad
   gently but thoroughly. Serves 6 to 8.
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