Prep Time: 10 min.
Chill Time: 1 hr.
In a mixing bowl,
mix the garbanzos, onion, parsley, carrots, oil, vinegar, salt, and pepper.
Cover with plastic wrap and place in refrigerator 1 hour to chill.
Place leaves on 4
salad plates, and spoon the chilled mixture into each.
Garnish with olives and eggs, and serve with mayonnaise on the side.
This can be done a day or two ahead. Place the chilled mixture in the ice chest when ready to
leave for your picnic or tailgate function.
Put lettuce in a bowl and place in ice chest. Place the olives, the eggs, and the mayonnaise in their own
containers and into the ice chest. At
the site, take a paper or foam bowl and fix the salad.