1 lb. drained canned chick peas
2 c. cooked macaroni, chilled
1 c. grated zucchini
1/2 c. grated carrots
1/2 c. grated onion
2 tbsp. olive oil
2 tbsp. wine vinegar
2 tbsp. lemon juice
1 tsp. oregano leaves
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
16 iceberg, romaine, or loose leaf lettuce leaves
1 med. tomato, cut into 8 wedges

In large bowl combine all ingredients except lettuce leaves and tomato wedges. Toss until well mixed; cover and refrigerate for at least 1 hour. Toss again just before serving. Serve on bed of lettuce and garnish with tomato wedges.