- 1 tablespoon olive oil
- 1 teaspoon white-wine vinegar
- 1 teaspoon Dijon mustard
- a 16- to 19-ounce can chick-peas, rinsed and drained
- a 3-ounce jar pimiento-stuffed olives (about 1/2 cup), drained and sliced
- 1 tablespoon minced fresh parsley leaves
- freshly ground black pepper
- In a bowl whisk together oil, vinegar, and mustard. Add chick-peas, olives, parsley, pepper, and salt to taste and toss to combine.