Tomato, Pepper, and Garbanzo Salad with Sumac

Ingredients

• 1 can garbanzo beans drained well
• 2 T balsamic vinegar
• 3 cups diced tomatoes or grape tomatoes cut in half
• 1 tsp. sea salt, for tomatoes
• 1/2 cup sliced green onion
• 1 large yellow bell pepper, diced
• 1 cup finely chopped parsley
• Salt and fresh ground black pepper to taste
• 3 T extra virgin olive oil
• 1 T fresh lemon juice
• Generous amount of Sumac for sprinkling on the salad, optional

Directions

1. Add the garbanzo beans to a colander and rinse them thoroughly, until the foamy residue has washed away. Check through the beans and discard any loose skins, then leave them to drain for about 5 minutes, or blot them with a paper towel if you need to move faster.
2. Transfer the beans to a plastic container with a snap-on lid, pour in 2 T balsamic vinegar, and turn the container over a few times so the beans get evenly coated. Set them aside to marinate while you get the rest of the salad ready.
3. Cut the tomatoes into 1 inch pieces, or halve the grape tomatoes, and place them in a colander. Add the salt, toss gently, and let them drain well. You can skip this if needed, but it helps prevent an overly watery salad when the tomatoes are especially juicy.
4. As the tomatoes drain, slice the green onions and cut the bell pepper into 1/2 inch pieces. Finely chop the parsley with a chef's knife or use a mini-chopper.
5. Drain the garbanzo beans, saving the balsamic vinegar. Whisk the olive oil and lemon juice into that vinegar, then add salt and freshly ground black pepper to the dressing to taste.
6. Combine the bell pepper, green onion, drained tomatoes, and garbanzos in a large bowl, stirring gently. Add enough dressing to lightly moisten the salad the way you like it.
7. Fold in the parsley carefully, then taste and adjust with salt and freshly ground black pepper. Spoon the salad into a serving bowl, dust with Sumac if you are using it, and serve right away.