Aunt Arleen’s Chickpea Salad.

Another summer BBQ winner.

Directions:

  • In a large bowl combine tomatoes, beans, cucumber, pepper, cilantro & onion. Set aside.

  • For dressing: in a dressing jar combine oil, vinegar, salt, garlic and sugar. Cover and shake well. Season to taste with additional sugar if desired.

  • Pour dressing over vegetables, tossing to coat. Cover and chill for 4-24 hours.

  • Let salad stand at room temperature for 15 minutes before serving.

Ingredients:

  • 3 cups chopped tomatoes

  • 1 (15 oz.) can garbanzo beans, drained and rinsed

  • 1/2 of a large cucumber, peeled and diced

  • 1 cup green pepper, chopped

  • 1 cup fresh cilantro, snipped

  • 1/4 cup chopped onion

  • 1/4 cup olive oil

  • 3 Tbsp. red wine vinegar

  • 1 tsp. kosher salt

  • 1 clove garlic, minced

  • 1/8 tsp. sugar

  • lemon wedges (optional)