Chickpea and Olive Appetizer Serves 4 to 6. 1 cup dried chickpeas, washed and soaked overnight in 8 cups water 1/2 cup black olives, chopped 1/4 cup scallions, finely chopped 2 tablespoons finely chopped fresh coriander leaves (cilantro) 1 clove garlic, crushed salt to taste 1/2 teaspoon paprika 1/8 teaspoon chili powder 1 tablespoon olive oil 2 tablespoons lemon juice Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly. Serve immediately. From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters middle eastern recipe index christina m k al-sudairy buy the book!