Chickpea/Garbanzo Bean Salad
Shirley French Ogden

Mixin a large bowl:

2 16-oz. cans garbanzo beans
1 4-oz. jar stuffed olives
1 medium onion, diced

Mix in a small bowl:

1/2 c. oil
1/3 c. cider vinegar
Add to taste: oregano, garlic salt, parsley flakes, salt and pepper

Combine contents of both bowls and refrigerate at least overnight before serving. Keeps well.