Chick Pea Salad

1 cup dry chick peas, cooked (about 2 1/2 cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks
3/4 cup minced fresh parsley
1 TBS nonfat yogurt (optional, I skip it)
2 TBS unpasteurized cider vinegar
1/4 tsp dried basil (or 1 rounded TBS fresh, minced)

Stir together yogurt, vinegar and basil. Combine with remaining
ingredients, and chill several hours before serving. Goes well with dark
green things, like spinach soup, or broccoli and noodles. Or, stuff into a
pita bread lined with spinach leaves.


Cheap, easy, doubles or triples well, freezes badly, but can be made ahead
and lasts several days in the fridge.