1 32 oz jar of kosher dill pickles, cut into 1/2 inch slices
1 can garbanzo beans, drained
20 cherry tomatoes, halved
1 head cauliflower, cut into bite sized pieces
1 bunch green onions, chopped
1 8 oz bottle of ranch dressing
1 t dill weed

In a large bowl, toss pickles, beans, tomatoes, cauliflower and onions, set aside. In a small bowl, mix dressing and dill weed. Gently stir into pickle/vegetable mixture and toss to coat well. Refrigerate until ready to serve.