Chickpea and Olive Appetizer

Ingredients

 * 1 cup dried chickpeas, washed and soaked overnight in 8 cups water
 * 1/2 cup black olives, chopped
 * 1/4 cup scallions, finely chopped
 * 2 tablespoons finely chopped fresh coriander leaves (cilantro)
 * 1 clove garlic, crushed
 * salt to taste
 * 1/2 teaspoon paprika
 * 1/8 teaspoon chili powder
 * 1 tablespoon olive oil
 * 2 tablespoons lemon juice

Directions
1) Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender.

2) Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly.

3) Serve immediately.