Garbanzo Bean Sun-dried Tomato Salad

Place first four ingredients in a bowl. Mix olive oil, vinegar, and garlic and drizzle over salad. Toss well and season to taste with salt and pepper. Store in refrigerator and remove about 20 minutes before serving to allow dressing to warm up a bit.

I like to serve this over a bed of lettuce, and it makes an excellent accompaniment to eggplant or lamb dishes.



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