Chick-Peas and Olives Vinaigrette

• 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

1. In a bowl whisk together oil, vinegar, and mustard.
2. Add chick-peas, olives, parsley, pepper, and salt to taste and toss to combine.

olive oil, whitewine vinegar, mustard, chickpeas, olives, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/chick-peas-and-olives-vinaigrette-13058 (may not work)