This is a pretty dish that requires no cooking or heating. I put it on top of washed greens as a lunch and have brought it to a potluck as a vegan entrée.
2 15 oz cans garbanzo beans (I use Eden Organics as they are BPA free. They actually test for BPA)
¾ cup minced onions
1 cup minced green peppers
1 cup minced red bell peppers
1 cup chopped artichoke hearts (from a jar)
¾ cup loosely packed roughly chopped parsley leaves
½ tsp salt
¼ cup lemon juice (about one fresh lemon squeezed)
¼ cup olive oil
Measuring cups and spoons
Glass storage container with lid
Wash and then mince / chop all the vegetables and the parsley. Ideally you want pieces about the size of the garbanzo beans.
Open the cans
Drain and rinse the beans
Put the veggies in the container.
Add the salt, lemon juice and oil
Stir to coat the veggies
Add the beans
Refrigerate. It is much better the next day, and even better three days later!