Great Garbanzo Salad

Serves: 6 to 8

    1/4 pound (1 cup) elbow
    macaroni
    1 can (16 to 20 ounces)
    garbanzo beans (chick peas),
    rinsed and drained
    1/3 cup olive oil
    1/4 cup lemon juice
    2 tablespoons chopped fresh parsley (see Note)
    2 teaspoons ground cumin
    2 teaspoons salt
    1/2 teaspoon black pepper
    2 cups cubed fresh tomatoes (about 2 medium
    tomatoes)
    1 cup celery (1 to 2 stalks), diced
    1/2 cup red onion, diced

Cook the macaroni according to the package directions; drain,
rinse, and drain again. In a large bowl, combine the oil, lemon
juice, parsley, cumin, salt, and pepper; mix well. Add the macaroni
along with the remaining ingredients; toss well to blend. Cover and
chill for at least 1 hour, or until ready to serve.