Chick Pea Salad


Soak chick peas overnight in water to which one teaspoon soda has been added. Drain. Cover with fresh water and cook under pressure for 15 minutes. If using an open pan, several hours of cooking will be required to soften the peas. They must mash easily between the fingers. Toss well with a dressing of olive oil, lemon juice, .rushed garlic and salt to taste. Sprinkle with chopped parsley. Dried broad beans or lentils may be treated in the same manner.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)