RVGoddess.com |Garbanzo Bean Salad

This recipe makes about 3 cups of salad. Try to dice the peppers and onion smaller than the garbanzo beans. Serve a scoop of Garbanzo Bean Salad on a lettuce leaf and garnish with tomato, cucumber and lemon wedges. Serves two for lunch, or 3 to 4 people as a starter or salad course. It is especially pretty if you use several different colors of peppers in the salad.

SALAD:
One 15.5 oz. can Garbanzo Beans, rinsed and drained (about 1 ½ cups)
½ cup minced red onion
1 cup minced green, red or yellow peppers (or use all three!)
¼ cup fresh parsley leaves

DRESSING:
2 Tablespoons Olive Oil
2 teaspoons red wine vinegar
¼ teaspoon dried oregano flakes
Salt & pepper to taste

OPTIONAL GARNISHES:
Tomato wedges
Cucumber slices
Lemon wedges

Add first four ingredients in a medium bowl. Mix dressing ingredients in a small bowl, stir with whisk and pour over beans, onion, pepper and parsley mixture. Let chill in refrigerator for several hours. To serve, place scoops of salad on lettuce-leaf-lined plates and garnish as desired.