Garbanzo Bean Salad

• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium red onion, thinly sliced
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced
• 1/4 cup sliced ripe olives
• 1/4 cup sliced pimiento-stuffed olives
• 3 tablespoons plus 1-1/2 teaspoons red wine vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight.

garbanzo beans, green pepper, sweet red pepper, red onion, hearts, olives, olives, red wine vinegar, olive oil, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/garbanzo-bean-salad/ (may not work)