3/4 c. salad oil
6 tbsp. white wine vinegar
1 1/2 tsp. marjoram leaves
1/2 tsp. salt
1/2 c. fresh cilantro, finely chopped
1 can (15 oz.) garbanzo beans
1 sm. red onion, thinly sliced
1 can (2 1/4 oz.) sliced ripe olives
1 roasted chicken, shredded
1 bunch spinach, washed

In a bowl, combine oil, vinegar, marjoram, salt and cilantro. Drain 1 cup of garbanzos and add to marinade. Add red onion and sliced ripe olives (drained); stir gently to mix. Cover and refrigerate at least 4 hours or overnight. To serve, shred meat from chicken and stir into marinade. Arrange washed spinach leaves on a serving platter and spoon chicken mixture onto center. Serves 4.