Chick Pea Salad

• 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

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.

garbanzo beans, tomatoes, green bell pepper, red bell pepper, kalamata olive, fresh parsley, green onions, fresh oregano, olive oil, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/chick-pea-salad-412904 (may not work)