1/2 c. olive oil
2 tbsp. red wine vinegar
1 tsp. oregano
2 tbsp. chopped parsley
1 clove garlic, chopped
Salt and pepper to taste
1 c. sliced Bermuda onion
1/2 c. Spanish green olives
2 cans (4 c.) chick peas, undrained

Combine oil, vinegar, spices and seasonings. Add onions, olives and chick peas. Mix well and chill before serving.