1 16 ounces can garbanzo beans
2-tablespoons chopped onion
2-tablespoon diced red pepper
1 tablespoon chopped parsley
1 cup diced carrots, cooked
¼-cup peanut oil
2-tablespoons wine vinegar
¾-teaspoon salt
¼-teaspoon black pepper
¼-teaspoon Worcestershire sauce
8 large stuffed Spanish olives, cut in half
Drain beans; rinse under cold water. Placed beans in a salad bowl. Add next 9 ingredients; toss gently to blend. Chill thoroughly. Serve on crisp spinach or lettuce leaves. Garnish with olive halves. Makes servings
