Garbanzo Cucumber Salad

 

1
15-ounce can garbanzo beans, rinsed and drained
1
medium cucumber, sliced and quartered
1/2
cup sliced ripe olives
1/3
cup chopped red onion
1/4
cup minced fresh parsley
3
tablespoons vegetable oil
3
tablespoons red wine vinegar
1
tablespoon sugar
1
tablespoon fresh lemon juice
2
garlic cloves, minces
1/2
teaspoon grated lemon peel
1/4
teaspoon salt, optional
1/8
teaspoon pepper

 

 

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. 

 

Makes 8 servings.