1 lb. green beans, trimmed & cut into 2 inch lengths
1 (16 oz.) can chickpeas (garbanzos), drained & rinsed
1/4 c. onion, chopped

DRESSING:

2 tbsp. red wine vinegar
1 tbsp. fresh basil, chopped or 1 tsp. dried basil
1/4 tsp. salt, if desired
1/4 tsp. freshly ground black pepper
1 lg. clove garlic, crushed
1 1/2 tbsp. olive or salad oil

Steam the green beans until they are tender-crisp, about 5 minutes. Place the beans, chickpeas, and onion in a large bowl. In a small bowl, combine all the dressing ingredients. Add the dressing to the bean mixture, tossing the ingredients well. Chill the salad for 1 hour or longer before serving. Can be made with a can of green beans.