1.   Stir in zucchini, garbanzo beans, olives, salt and pepper.

2.   Although the restaurant starts by cooking dried garbanzo beans, we took the liberty of streamlining the recipe by using rinsed and drained canned beans.

3.   Bean salads are more likely to be made with black beans or cannellini beans, pinto beans or garbanzo beans, all borrowed from the cuisines of other countries.

4.   Add the garbanzo beans.

5.   Add a generous amount of salt and pepper, the saffron and the garbanzo beans.

6.   Add the remaining three cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika and salt and pepper.

7.   I also found garbanzo beans under cereal and pickles under meat.

8.   In a large bowl, combine the wheatberries, couscous, garbanzo beans, vegetables and apple.

9.   In a large bowl, combine the roasted pepper, garbanzo beans, olives, feta cheese, grilled tomato, cucumber, red onion and Special Salad Mix.

10.   On a large platter, attractively arrange artichokes, red pepper pieces, garbanzo beans, eggplant, salami and olives around edges.