1/2 lb. dried garbanzo beans
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped fresh parsley
1/2 c. sliced green onions
1 (2 oz.) jar diced pimiento, drained
1/2 c. Italian reduced calorie salad dressing
1/4 tsp. freshly ground pepper
Lettuce leaves

Sort and wash beans; place in a Dutch oven. Cover with water 2" above beans; let soak overnight. Drain beans; cover with water. Bring to a boil; cover, reduce heat and simmer 1 hour or until beans are tender. Drain and let cool.

Combine beans and remaining ingredients except lettuce; cover and chill several hours or overnight, stirring occasionally. To serve, spoon onto lettuce leaves using a slotted spoon. Yield: 8 servings, about 120 calories per serving.