Ingredients

• 3  cups coarsely chopped tomatoes (about 4 medium)
• 1  15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1/2  of a large cucumber, peeled, quartered, and sliced (about 1 cup)
• 1  cup chopped green sweet pepper
• 1  cup snipped fresh cilantro
• 1/4  cup finely chopped onion
• 1/4  cup olive oil
• 3  tablespoons red wine vinegar
• 1  teaspoon coarse kosher salt
• 1  clove garlic, minced
• 1/8  teaspoon sugar
•   Torn mixed salad greens (optional)
•   Lemon wedges (optional)

Directions

1. In a very large bowl combine tomatoes, garbanzo beans, cucumber, sweet pepper, cilantro, and onion; set aside.

2. For dressing, in a screw-top jar combine oil, vinegar, salt, garlic, and sugar. Cover and shake well. Season to taste with additional sugar, if desired. Pour dressing over vegetable mixture, tossing to coat. Cover and chill 4 to 24 hours.

3. Let vegetable mixture stand at room temperature about 15 minutes before serving. Serve alone or toss with mixed greens as a light entree. Serve with lemon wedges to squeeze over salad. Makes 8 to 10 side-dish servings.