Sarah's Garbanzo Salad

• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 14 teaspoon salt (optional)
• 12 ounces cherry tomatoes, halved
• 12 cup kalamata olives or 12 cup black olives, coarsely chopped and pitted, if necessary
• 1 green onion, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons fresh basil or 2 tablespoons parsley or 2 tablespoons cilantro, chopped

1. Whisk together vinegar, olive oil and mustard in a medium sized bowl.
2. Add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette.
3. You can eat this salad right away, but I've found that it tastes best if you chill the salad and let the flavors meld for a couple hours.

red wine vinegar, olive oil, mustard, salt, tomatoes, kalamata olives, green onion, garbanzo beans, fresh basil

Taken from www.food.com/recipe/sarahs-garbanzo-salad-413383 (may not work)