Ingredients

1 - 15 ounce can garbanzo beans, drained and rinsed
1/2 large cucumber, seeded and diced
1 medium tomato, cored and diced
1/4 cup scallion greens, sliced on the bias
1/4 medium red onion, diced
Few leaves fresh parsley, chopped
Few leaves fresh Basil, chopped
1 clove garlic, minced
1/4 cup white wine vinegar
Scant 1/4 cup olive oil
1/2 tablespoon agave or sweetener of choice
Salt and pepper, to taste

Instructions

1) Combine vinegar, oil, agave nectar, garlic, salt and pepper in a bowl to emulsify. You can also use a blender here and just toss the garlic in with everything else and it will mince and emulsify for you.

2) Combine remaining ingredients in a medium bowl and toss with dressing. Serve at room temperature, preferably when you just get home from the Farmer's Market where you got your veggies. I served this for a light summer lunch with some other things we picked up - sliced ciabatta bread, garlic spread and hot pepper jelly. We also had some mixed olives in the fridge so we had some of those too.

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