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Zucchini-Tomato Salad

Ingredients: 3 medium (yes, not cooked) zucchini 2 or 3 tomato 1 Can(s) garbanzo beans 264/5629 Quart(s) or a little white wine vinegar lemon juice 4/23 Ounce(s) salt 1/3 Bunch(s) chopped parsley 3 Teaspoon(s) fresh basil 1/8 Quart(s) olive oil 1/6 Ounce(s) honey Directions: Cut Zucchini into 2 inch strips. Slice Tomatoes. Place Zucchini, tomatoes and chick peas in bowl. Combine remaining ingredients and pour over vegetables. Chill about 2 hours, covered. Stire occasionally. Remove vegetables from dressing to serve. We used white wine vinegar, since we didn't have any lemons and it turned out really well! The salad was still very good the next day, but the zucchini got a little mushy when it was 2 days old. Comments: Very tasty!
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