2 c. or 1 can cooked garbanzo beans (chickpeas)
2 to 4 green bell peppers, (depends on size & how much you like them)
1 to 2 green onions, minced
1 to 2 cloves garlic
Apple cider vinegar (easier on stomach than white vinegar
Olive oil
Oregano and salt
Parsley

Kept tightly sealed in a cool place (refrigeration is best), this salad keeps well and lasts the day without refrigeration for late lunch. Using fresh ingredients make this a great combination for warding off colds or illness. However, if you don't freshen up afterwards you may ward off everybody in the office (of course, the tasty aroma of your meal may make them jealous). Makes about 4 cups.

Simply mix the ingredients in a storage container. Add the oil and vinegar, (As a low-fat rule of thumb - 1 part oil to 3 parts vinegar and/or water) just enough to moisten everything. Toss and add seasonings to your taste. Also try this with kidney beans and peas instead of garbanzos and peppers.