Garbanzo bean, tomato and olive salad

This wonderful salad recipe was given to me by my friend Ilena. I made a few minor changes and I would like to share it forward.

Ingredients:

2 cans of garbanzo beans rinsed ( or cook 1 cup of soaked overnight garbanzo beans till tender)

2 cups of cherry tomatoes ( cut in half)

1/2 cup Kalamata olives - pitted ( rinse well to decrease sodium content) cut into small pieces

1/2 cup chopped red onion

1/4 cup chopped basil

1/4 cup chopped parsley

1/4 cup chopped dill (optional)

1/2 cup green onions or chives- reserve some for decoration on the top of the bowl

Dressing:

2 TBSP balsamic vinegar

2 TBSP lemon juice

Mix all ingredients well, serve chilled.