Instructions
2 19-ounce cans garbanzo beans, rinsed and drained
2 green onions, chopped
1 small red onion, diced
1 garlic clove, minced
1/4 cup red wine vinegar
3/4 cup olive oil
1/2 cup chopped fresh parsley
Sea salt and pepper, to taste
Mix salad ingredients together. Combine dressing ingredients and toss with salad mixture. Cover and refrigerate for at least an hour before serving.
