Garbanzo and Tomato Salad
(Adapted from Sunset Magazine, four servings)

1 can garbanzo beans (chickpeas) drained well
2 T balsamic vinegar
3 cups diced tomatoes
1/2 cup diced sweet onion or red onion
1 large yellow bell pepper, diced
1 cup (or more) finely chopped parsley
salt, fresh ground black pepper to taste
3 T extra virgin olive oil
1 T fresh lemon juice

Put garbanzo beans in colander and rinse well, until all foam is gone. Pick over beans and remove any skins, then let drain about 5 minutes (or pat dry with a paper towel if you're short on time). Put beans in plastic container with snap-on lid, add 2 T balsamic vinegar and turn over several times so all beans are coated with vinegar. Let marinate while you prepare other ingredients.

Cut tomatoes in 1 inch pieces and put in colander. Sprinkle with salt, toss, and let drain. Dice onions in 1/4 inch pieces and bell pepper in 1/2 inch pieces. Chop parsley with chef's knife or mini-chopper. Put bell pepper, onion, drained tomatoes, and garbanzos with vinegar into large bowl (not the bowl you will serve the salad in). Drizzle over the olive oil, add lemon juice, and combine ingredients gently. Taste to see if you want to add more balsamic vinegar. Gently mix in parsley, season to taste with salt and freshly ground black pepper, put in serving bowl, and serve immediately.