Chickpea Salad

The office building I used to work in had a wonderful little sandwich shop on the main floor. You would order a sandwich and then get a small side salad along with it. Tuna salad sandwichs go amazing with this salad.

Its best if you make it up a couple of days before you need to serve it, this way the flavours get to mingle.

* 2 cans of chick peas (garbanzo beans), drained & rinsed
* 2-3 green onions chopped
* 2-3 small or 1 big tomato(es), diced
* 1 English cucumber (the long skinny seedless ones), diced
* 1-2 tbsp of chopped garlic
* Sun dried tomato salad dressing
* Red wine vinegar (about 3 tbsp)
* Salt and pepper to taste

1. Combine all ingredients in a bowl with a lid.

2. Mix.

3. Only add red wine vinegar if you think that the salad dressing is too thick.

4. Let marinate in the frig for at least two days before serving.

5. Turn the mixture whenever you think of it.

6. Basically the longer you let it sit, the longer it has to combine flavours and the salad dressing has a chance to marinate.

7. A variation that is quite yummy is to cube some swiss or emmental cheese and add it to the mix.