I make this salad constantly and it is always well received - got it a long time ago from I think Bon Appetit magazine - the recipe easily doubles for large barbecues
1 14-16 oz can chickpeas (garbonzo beans), drain,rinse well & dry
1 14-16 oz can black beans, drain, rinse well and dry
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tbspns olive oil
2 tbspns balsamic vinegar or red wine vinegar (I've only made it with the balsamic)
3 garlic cloves, finely chopped
Combine all ingredients in medium bowl. Toss to blend well.
Can make a day ahead. Let stand at room temp for approx 20 - 30 minutes before serving - I always do this if serving for company but hubby and I eat it cold right out of the fridge.
Hope you like this.
