Chick Pea Salad

Ingredients:

2 cans (19 oz) chick peas, drained and thoroughly rinsed with cold water
4 TBS red wine vinegar
2 garlic cloves, pressed or minced
Freshly ground pepper
1/4 cup vegetable oil
1/4 cup olive oil
1 onion, finely diced
1 TBS olive oil
3 TBS fresh parsley, minced

Set drained chick peas aside. In small bowl, mix vinegar, garlic and pepper. With whisk, slowly add vegetable and olive oils. Saute onion in 1 TBS oil over low heat just until soft. Combine chick peas, dressing, onion and parsley. Cover and refrigerate at least 6 hours. Bring to room temperature prior to serving. 8 servings.