gingery marinated chick peasrating:
these taste best when made several days ahead. Keep a batch around to put on top of green salads, or to mix with hot rice, or whatever. You can use tinned, but it won't be as nice.
3 cups dry chick peas (soak for at least 4 hours, boil for 1 1/2 hours)
6 tbsps olive oil
4 tbsps lemon juice
2 large cloves garlic, minced
2 tbsps ginger, minced
3 tbsps red wine vinegar
1/2 cup finely chopped red onion
salt and black pepper
rinse and thoroughly drain the cooked chick peas
combine everything, mix well, cover tightly, and let marinate practically indefinitely :) Stir from the bottom periodically during the marination.