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Stacy Garcia’s Garbanzo Bean Salad
2 cans (15 oz. each) garbanzos, drained and rinsed
1 cup roasted red peppers, cut into strips
1/2 cup chopped red onion
2 stalks celery, thinly sliced crosswise
2 cloves garlic, peeled and minced
1/2 cup chopped fresh cilantro leaves
1/2 cup seasoned rice vinegar
2 tablespoons lemon juice
Salt and pepper
In a bowl, combine garbanzos, peppers, onion, celery, garlic, cilantro, vinegar, and lemon juice; add salt and pepper to taste. Cover and chill at least 2 hours or up to 2 days.
Here is the transcript for this KBtribechat. It is full of summer recipes and ideas.