1 (15 1/2 oz.) can garbanzo beans (chick peas)
1/3 lb. hard salami, cut in julienne strips
1/4 c. pimento-stuffed olives, sliced
1/4 c. finely chopped celery
1/4 c. finely chopped scallions
1/4 c. finely chopped red pepper
Lettuce leaves
3 tbsp. finely chopped scallions
2 tomatoes, peeled, seeded and diced
3 tbsp. chopped parsley

DRESSING:

1/2 c. tarragon vinegar
1/2 c. vegetable oil
1 clove garlic, minced
1 tsp. salt
Freshly ground pepper

Combine dressing ingredients and mix well. Rinse beans in cold water, drain and dry thoroughly. Mix with salami, olives, celery and peppers; toss with dressing. Refrigerate.

Before serving, drain well. Heap in a salad bowl lined with lettuce leaves and sprinkle scallions, tomatoes and parsley on the top. 6 servings.