Garbanzo and Potato Salad
Drain the garbanzos and rub them lightly between your hands in a bowl of cool water. Loose skins will come off and float to the top, where you can skim them off. You may have to squeeze the beans a bit to separate them from the skins. Drain again, and combine the beans with the olive oil, sesame oil, lemon juice, pepper to taste, cilantro, parsley and garlic. Stir well, and leave the beans to marinate.
Comments: Garbanzos and potatoes go together very well. It's a combination found often in Indian food, and in many Spanish dishes too. This tasty salad can be served over mixed greens, or by itself, and it makes an excellent picnic or potluck dish-much better than that old three-bean salad from the deli.