For the Salad

• 1 (15- or 16-ounce) can garbanzo beans, drained
• 1 cup diced tomato (½ inch); use firm red tomatoes
• 1 cup peeled and diced cucumber (½ inch)
• ½ cup radish (cut in half—tip to tail, sliced ⅛ inch half rounds)
• ⅓ cup diced green bell pepper (¼ inch)
• ⅓ cup coarsely chopped green onion; use light and dark green parts
• ½ cup coarsely chopped flat-leaf parsley; use green leafy parts and tender stems
• 1 large clove garlic
• 1 teaspoon salt
• 4 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil

Prepare Ahead

You can prepare the vegetables up to 1 day in advance. Serve as directed.