Al Hasa Cookbook - 1976

Marinated Garbanzos (Chick Peas)

4 (14 ounce) cans garbanzos
1/2 cup wine vinegar
1/2 cup salad oil
1 tablespoon mixed herbs (Spice Island fine herbs)
1/2 teaspoon garlic salt
6 green onions (finely chopped)
1 (4 ounce) can pimientos (chopped)

Drain beans; combine vinegar, oil, herbs and garlic salt. Beat to blend well. Add onions and pimientos. Pour over drained beans. Mix well, but lightly. Chill overnight, stirring several times.

Can be served as a salad or take the place of potatoes. Good served at patio parties.

Yield: Serves 10 to 12

Jo Waters, Abqaiq