Prepare the Salad:
Pick over the beans, wash, and soak for several hours or overnight
in 6 cups water. Drain and place in a large pot with 6 cups fresh
water. Bring to a boil, cover, and reduce heat. Cook 1 to 2 hours,
until soft, adding salt to taste halfway through the cooking.
If you're using canned beans: drain, rinse, and heat through.
Drain the cooked beans and toss with the scallions, radishes, red
or green pepper, parsley, and grated cheese.
Prepare the Yogurt Vinaigrette:
Mix all ingredients well and use immediately or set aside at room
Toss the chick-pea mixture with the yogurt vinaigrette and season
with freshly ground pepper to taste.Serve warm on individual plates
or from a bowl lined with lettuce leaves.
Nutrition Facts (Per Portion):
Fat: 5 G
Protein: 16 G
Carbohydrate: 45 G
Cholesterol: 3 MG