2 (14-ounce) cans S & W 50% less sodium garbanzo beans
1 English cucumber – peeled, seeded and diced
1 yellow or red bell pepper, seeds removed and diced
4-5 ribs celery, diced
2 carrot, peeled and diced
1/4 red onion, diced
1/2 bunch green onions, diagonally sliced
1/3 bunch parsley, chopped (about ½ cup)
2/3 cup mayonnaise (I used Vegenaise)
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh dill
1 teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
In a large bowl mix together garbanzo beans, diced cucumbers, bell peppers, celery, carrots, red onions, green onions and chopped parsley.
Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad, mixing well.
Modified from the original recipe.