Garbanzo Cucumber Salad
2 or 3 cups garbanzo beans, cooked and drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt, optional
1/8 teaspoon pepper
In a medium bowl, combine beans, cucumber, 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.
Yield: 8 servings
