Instructions: Drain garbanzo beans; rinse well with cool water. Place beans in flat pie dish (8"). Slice (do not chop) onions as thinly as possible. Place onions in bowl, pouring a lot of salt over them; mix well. Cover, let sit for 15-20 minutes. Mix olive oil, lemon juice, and vinegar in a cup: add dash of salt. Mix (may add a bit more lemon Juice). Rinse onions in cool water well, removing all salt and squeezing onions, making them limp and removing all liquid. Spread onions over garbanzo beans, covering beans completely. Sprinkle salt lightly over the onions. Pour olive oil mixture slowly over all or the beans. If possible, tip pie dish and remove olive oil mixture into a cup: then pour same mixture again over the beans.

Sprinkle lightly with paprika for color. Place olives on top. Cover and refrigerate. Serve cool anytime.

Serves 4 people.

This goes great with rice dishes, lamb, or flank steak.

*Joyces mother, Vicky, gave us this recipe.

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