Moroccan Chick Pea Salad

Makes 12 cups (24 servings)

2 cups raw chick peas soaked overnight in plenty of water plus 1 tsp baking soda (or  6 cups cooked)
½ cup raisins
2 sweet red peppers, small dice
2 zucchini, small dice
1 medium red onion, chopped finely
1 cup chopped parsley 

2 T olive oil
¼ cup lemon juice
1 ½ t salt or to taste
1 t ground ginger
2 t ground cumin
1 T sugar substitute
optional:  2 cloves garlic

Drain chick peas.  Simmer chick peas (in fresh water) about 50 minutes to  an hour until just cooked (unlike for pasta, I do add a half teaspoon of salt to legumes when cooking).  Drain and mix with all remaining ingredients.  Serve immediately or it stores well for 2 days.

Recipe Credit: Peggy Kriss