Ingredients
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium cucumber, sliced and quartered1/2 cup sliced ripe olives1/3 cup chopped red onion1/4 cup minced fresh parsley3 tablespoons canola oil3 tablespoons red wine vinegar1 tablespoon sugar1 tablespoon lemon juice2 garlic cloves, minced1/2 teaspoon grated lemon zest1/4 teaspoon salt, optional1/8 teaspoon pepper
Preparation
In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.
