2 cups drained garbanzos
2 cups cooked brown rice
2 cups diced grn. peppers
2 med. tomatoes, coarsely diced
1/2 cup red onion, diced
4 Tbs. wine vinegar
1/2 tsp. dillweed
salt and pepper, optional

Combine all ingredients.  Toss well and refrigerate overnight.  Toss several
times during refrigeration period and just before serving.