20 oz. can chickpeas, drained and rinsed
16 oz. can black eyed pea drained and rinsed
17 oz. can green peas, drained and rinsed
1/2 c. finely chopped cut onion
3/4 c. finely chopped green peppers
1/2 c. sugar
1/3 c. cider vinegar (up to 1/2 cup)
1/2 c. salad oil
1 tsp. salt
1/4 tsp. pepper
2 (3 1/2 oz.) jars cocktail onions (undrained) if desired

In a shallow container stir together all ingredients. Cover tightly and chill. May be served on lettuce and garnished with cherry tomatoes on pimento and sliced cucumbers. Makes about 1 1/2 quarts 12 servings. Keeps well. If cocktail onions are not used, a little more vinegar may be needed.