Serve this recipe with thin slices of salami or prosciutto and a loaf of crusty Italian bread.
1 16-ounce can chickpeas (garbanzo beans)
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage or ½ teaspoon dried
1 tablespoon chopped fresh parsley
Drain chickpeas and rinse under cold running water; drain well. In a medium bowl, combine mayonnaise, mustard, sage, and parsley; whisk to blend well. Add chickpeas and toss to coat. Serve slightly chilled. Serves six.
