FOR SALAD:

3 (19 oz.) can chick peas, drained & rinsed
4 scallions, chopped or 1 sm. chopped red onion
4 sliced radishes
1 green or red pepper, chopped
1/2 c. chopped fresh parsley
2 tbsp. Parmesan or Cheddar cheese

FOR YOGURT VINAIGRETTE:

Juice of 1 lg. lemon
3 tbsp. red wine vinegar
1 sm. garlic clove, minced
2 tsp. Dijon mustard
3/4 c. plain yogurt
Salt & freshly ground pepper

Warm the beans and toss with the scallions, radishes, red or green pepper, parsley and grated cheese. Mix all the ingredients for the vinaigrette and toss with the chick pea mixture. Season with pepper.