Garbanzo Cucumber Salad

1 15 oz can garbanzo beans -- rinsed/drained
1 medium cucumber -- sliced/quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 cloves garlic -- minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt -- optional
1/8 teaspoon pepper

In a medium bowl, combine beans, cucumber, olives, onion and parsley.

In a jar with a tight-fitting lid, combine remaining ingredients; shake well Pour over vegetables and toss.

Serve immediately or chill up to 24 hours.

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