The Great Garbanzo Bean Salad

Just in time for the 4th of July I offer up my favorite picnic side salad: The Great Garbanzo Bean Salad. You can make this salad in a variety of ways by switching the spices or adding pasta. Because the salad is made with oil and vinegar it has less of a chance of spoiling at a hot humid picnic. The other great bonus is that I usually make it completely vegetarian which always make a few non-meat eaters happy.

• The Basic
  
• 2 Cans of Chick Peas
  
• 1 Cucumber halved length-wise and cut into 1/4 inch slices
  
• 1 medium red onion diced
• 1 red, yellow, or green pepper (I like Red for color)
• Pepper and Coarse Salt
• Red Pepper Flakes
• 2-4 Tbsp.
  
• Oil 1-3 Tbsp.
  
• Red Wine Vinegar

Mix all vegetables together and then use as much or as little dressing as you want. The same goes for the Red Pepper Flakes.

• Italian Version
  
• Add 1 1/2 cup cooked tri-color pasta
• And spice it with Oregano and Rosemary to taste

There are literally a million variations of this salad - I've used Spiced Vinegar or Balsamic to nice effect. I've added Parmesan cheese and home-made bacon bits. In a pinch I've even used Annie's Organic Dressings instead of oil and vinegar and eliminated the spices.

Happy Independence Day!