3 c. cooked chick peas
1/4 c. chopped onion
2 tbsp. chopped pimento (raw or cooked)
2 tbsp. chopped (not grated) raw carrot
Salad oil and vinegar
2 tbsp. chopped green pepper
3 tbsp. mayonnaise
1 1/2 tsp. mustard
Salt to taste

Cook chick peas until soft, but do not overcook. Chick peas should be soaked overnight as beans. Chick peas can be cooked in the pressure cooker after soaking. Drain soaking water and cover well with fresh water; cook 25 to 30 minutes under pressure, then let the pressure go down without putting under cold water. Drain. Mix together with all the other ingredients.

This salad will keep for some time in the refrigerator and is high in protein. With the chopped red pimento it makes a colorful salad for summer meals or picnics. Canned chick peas are very good in this and make a quick and easy salad.