Great Garbanzo Salad

By carvalhohm

Ingredients

• 1 (16- to 20-ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1/3 cup olive oil
• 2 tablespoon lemon juice
• 2 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 4 ounces (1 cup) elbow macaroni, uncooked
• 2 cups cubed (about 2 medium-sized) fresh tomatoes
• 1 cup diced celery (1 to 2 stalks)
• 1/2 cup diced red onion

Preparation

Step 1

In a large bowl, combine garbanzo beans, oil, lemon juice, parsley, oregano, salt, and pepper. Cover and place in refrigerator to marinate for 1 hour.

Cook pasta according to package directions, and drain. Add to marinated garbanzo bean mixture, along with remaining ingredients. Toss well to blend.

Serve immediately, or cover and chill until ready to serve.

Note:

If you don't have fresh parsley, use 2 teaspoons dried parsley flakes.