Yields Makes 4 servings
AuthorStacy Garcia, Laguna Niguel, California,
This oil-free bean salad is quick to assemble and can be made up to two days ahead.

How to Make It

1

In a bowl, combine garbanzos, peppers, onion, celery, garlic, cilantro, vinegar, lemon juice, and sugar; add salt and pepper to taste. Cover and chill at least 2 hours or up to 2 days.

Ingredients

 2 cans (15 oz. each) garbanzos, drained and rinsed
 1 cup roasted red peppers, cut into strips
 1/2 cup chopped red onion
 2 stalks celery, thinly sliced crosswise
 2 cloves garlic, peeled and minced
 1/2 cup chopped fresh cilantro leaves
 1/2 cup rice vinegar
 2 tablespoons lemon juice
 1 teaspoon sugar
  Salt and pepper

Directions

1

In a bowl, combine garbanzos, peppers, onion, celery, garlic, cilantro, vinegar, lemon juice, and sugar; add salt and pepper to taste. Cover and chill at least 2 hours or up to 2 days.

Marinated Garbanzo Salad