Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 Oz) Chickpeas; drained and rinsed |
| ½ cup | Salami; diced |
| ½ cup | Celery; chopped |
| ½ cup | Black olives; chopped |
| ½ cup | Green pepper strips |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Chili powder |
| 2 tablespoons | Salad oil |
| 1 tablespoon | Red wine vinegar |
Combine. Toss. Cover. Chill. Eat! Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 17, 1998