Chick Pea Salad - cooking recipe

Ingredients

2 (19 ounce) cans garbanzo beans, drained
2 medium tomatoes, seeded and diced (chick peas)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup kalamata olive, pitted and halved
1/4 cup fresh parsley, chopped
4 green onions, chopped
1 tablespoon fresh oregano, chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.