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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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By Sharon Semph of California. Ingredients:
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 medium cucumber, sliced and quartered |
1/2 cup black olives, sliced |
1/3 cup red onion, chopped |
1/4 cup fresh parsley, minced |
3 tablespoons vegetable oil |
3 tablespoons red wine vinegar or 3 tablespoons cider vinegar |
1 tablespoon sugar |
1 tablespoon lemon juice |
2 garlic cloves, minced |
1/2 teaspoon lemon, rind of, grated |
1/4 teaspoon salt (optional) |
1/8 teaspoon pepper |
Directions:
1. In a medium bowl, combine beans, cucumber, olives, onion and parsley.
2. In a jar with tight-fitting lid, combine remaining ingredients; shake well.
3. Pour over vegetables and toss.
4. Serve immediately or chill up to 24 hours.
5. For garnish grated some extra lemon peel on top of salad before serving.
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