INGREDIENTS
3 cups
(two 15-ounce can) garbanzo beans, drained
1/2
medium red onion, diced
1
stalk celery, diced small
1/2 cup
chopped olives
3 tbsp
lemon juice
1/4 cup
chopped fresh parsley leaves
1 tbsp
minced fresh oregano
1 clove
garlic, minced
1 tbsp
olive oil
1 tsp
salt - see note
1/2 tsp
onion powder or granulated onion
1
medium tomato, diced
2 tbsp
chopped fresh basil leaves