1 lg. red onion
1/2 c. salad oil
1 (1 lb., 14 oz.) can chick peas
Black pepper
1 tbsp. salt
1/4 c. wine vinegar
Crisp lettuce leaves

Cut onion into very thin slices, separate into rings, place in bowl with water and ice cubes and let stand 30 minutes. Stir salt, salad oil and vinegar in cup. At serving time, combine dressing, drained chick peas, and drained and dried onion rings in bowl. Spoon over crisp lettuce leaves on individual serving plates. Sprinkle with black pepper to taste. Garnish with olives or anchovies, if desired. Serves 8.