Garbanzo-Vegetable Salad

1 1-lb. can garbanzo beans (chick peas), rinsed and drained (or 2 c. cooked beans)
1 c. chopped tomato
1/2 c. chopped cucumber (if skin has been waxed, peel cucumbers before chopping)
1/3 c. chopped green bell pepper
1/3 c. chopped red onion
1/4 c. thinly sliced black olives
1 T. dried parsley flakes
1/2 t. dried mint leaves
2 T. olive oil
3 T. vinegar
1 T. water
1 T. fresh lemon juice
2 t. sugar
1/2 t. grated lemon peel
3 cloves garlic, crushed
1/4 t. salt
1/4 t. pepper

In a large bowl, combine beans, tomato, cucumber, bell pepper, onion, and olives. Sprinkle with parsley and mint. Mix well.

In a small bowl, combine oil, vinegar, water, lemon juice, sugar, lemon peel, garlic, salt, and pepper. Mix until blended. Pour over vegetables and mix well.

Cover and chill several hours or overnight. Stir before serving.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 242.