3 Tbsp vegetable oil 1 Tbsp red wine vinegar
1 tsp salt, divided ¼ tsp pepper, divided
2 cups cooked & cooled garbanzo beans 3 medium tomatoes, thinly sliced
1 medium onion, thinly sliced 1 Tbsp minced fresh basil
In a bowl, combine the oil, vinegar, ½ tsp salt and 1/8 tsp pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
(Recipe retrieved from Allrecipes.com)