1 bag (1 lb.) dry chick peas
16 potatoes, pared, cut into 1/2" cubes
3 lg. carrots, pared, cut diagonally into 1/2" thick slices
4 lg. onions, sliced into 1/2" thick rounds
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. chopped fresh dill

Pick over, sort, wash beans. Cover with water in bowl. Refrigerate overnight. Drain chick peas. Cook in boiling salted water 35 minutes. Add potatoes and carrots; boil 10 minutes or until chick peas are tender. Drain into large bowl. Saute onion and garlic in olive oil until tender; add to warm chick peas. Stir in vinegar, salt, pepper and dill. Serve warm or at room temperature over greens. Serves 8.