2 cans garbanzo beans
1 c. thinly sliced onions (2 med.)
1/2 c. salad oil
1/4 c. vinegar
1 clove garlic, split
2-3 tsp. salt
Ground pepper to taste

Mix all ingredients together in glass jar and refrigerate. The longer it sits the better it gets. Do not use before 3 days. Serve on shredded lettuce.