Chick Pea Salad

To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.

• Ready In: 5 mins
• Serves: 10

Ingredients

• 2 (19 ounce) cans garbanzo beans, drained
• 2  medium tomatoes, seeded and diced (chick peas)
• 1⁄4 cup green bell pepper, chopped
• 1⁄4 cup red bell pepper, chopped
• 1⁄4 cup kalamata olive, pitted and halved
• 1⁄4 cup fresh parsley, chopped
• 4  green onions, chopped
• 1  tablespoon fresh oregano, chopped
• 1⁄2 cup olive oil
• 3  tablespoons  balsamic vinegar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
2. Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.