Garbanzo Salad
by Adriana dos Santos
(Auburndale, FL, USA)
Garbanzo Salad
2 cups canned, drained garbanzo (chicken peas)
½ cup cooked, chopped king crab or shrimp
½ cup slivered ham
½ cup of slivered American cheese
½ cup fine chopped green bell pepper
½ cup fine chopped red bell pepper
2 chopped hard-boiled eggs (if you prefer, just the whites)
Salt and freshly ground pepper
1 tablespoon chopped chives
¼ cup chopped parley
1 tablespoon olive oil
1 tablespoon lemon or lime juice
½ cup mayonnaise (optional)
Combine by tossing lightly the garbanzo, crab, ham, cheese, green and red pepper, eggs, chives, and parsley. Sprinkle with oil and lemon juice. Add season and mayonnaise. Cover with a plastic film and refrigerate for about 2 hours. Serves 4 to 5.
