Garbanzo Bean Salad

Name: Garbanzo Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Ingredients: 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 1 medium green pepper, chopped; 1 medium sweet red pepper, chopped; 1 medium red onion, thinly sliced; 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced; 1/4 cup sliced ripe olives; 1/4 cup sliced pimiento-stuffed olives; DRESSING:; 3 tablespoons plus 1-1/2 teaspoons red wine vinegar; 3 tablespoons olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon pepper

I received the greatest compliment when I took this salad to our daughter's preschool potluck...and came home this an empty bowl! I've given the recipe away many times over the years.

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium red onion, thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
DRESSING:
3 tablespoons plus 1-1/2 teaspoons red wine vinegar
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight.