Chickpea and Olive Appetizer

Ingredients

• 1 cup dried Chickpeas, washed and soaked overnight in 8 cups water or half a 19 oz. can of Chickpeas, drained.
• 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.
2. Bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender.
3. Drain; then place the chickpeas in a salad bowl and allow to cool.
4. Add the remaining ingredients and mix thoroughly.
5. Serve immediately.