Ingredients
3 tablespoons vegetable oil1 tablespoon red wine vinegar1 teaspoon salt, divided1/4 teaspoon pepper, divided1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 medium tomatoes, thinly sliced1 medium onion, thinly sliced1 tablespoon minced fresh basil or 1 teaspoon dried basil
Preparation
In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
