South American Garbanzo Salad


  • 2 cups canned garbonzo beans, drained and rinsed
  • 2/3 cup California Black Ripe Olives, wedged
  • 1/2 cup red bell pepper, diced (1/4-inch)
  • 1/3 cup green onions, diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1 hard boiled egg, finely diced
  • Salt and pepper to taste


  1. In a large mixing bowl, combine garbonzo beans, California Ripe Olives, red bell peppers, green onions and cilantro.
  2. Mix in oil and vinegar, then gently toss in egg.
  3. Season with salt and pepper and serve at room temperature.