Lebanese Garbanzo Salad

Submitted by: Adrienne

1 bunch of parsley, leaves only (the more, the merrier)
about 1/2 cup olive oil
salt and pepper to taste
lemon juice to taste
1 can Garbanzo beans (also called chick peas)
Optional: 1 TBS dried or fresh mint
Optional: green onions (scallions), chopped (as many as you'd like)

Rinse the parsley and take off the stems as close as you can and dice it up. It's okay if you still have stem pieces in there, you won't notice them once it's chopped. (Be careful not to dice it too fine or it will be mushy. I'd reccommend doing it by hand with a knife and not with a food chopper).
Put the chopped parsley into a serving bowl. Add the olive oil and toss. You want it to coat the parsley well, but not have so much that it will collect in a puddle in your bowl.
Add a couple pinches of salt and pepper and lemon juice (I'd say about 1/4 cup to start with). Add the mint if you like and toss again.
Taste it and see if you need to add any more liquid or spice.
There shouldn't be too much lemon taste unless you want it that way.
Add the onions and chick peas and give it one more toss.

It chills very well and will stay good for at least 3 days or so.