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    Garbanzo Salad

    Move over, hummus...

    Makes 4 servings

    14-oz can of garbanzo beans/chick peas, drained
    2 Tbs olive oil
    1/4 cup red wine vinegar
    1/3 cup chopped parsley
    4 oz pimentos, chopped
    3 green peppers, chopped
    1/2 tsp salt
    dash pepper

    Drain beans and wash with cold water. In medium bowl, combine with all remaining ingredients. Cover and refrigerate for 3 hours, stirring occasionally.
 

 

 

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