If using canned beans, omit soaking and cooking instructions.

In large saucepan cover garbanzo beans with water and let soak at room temperature at least 8 hours, or overnight. Drain, then rinse well. In large saucepan bring to boil 2 quarts of water with garbanzo beans; simmer, covered, 1 hour. Add salt; simmer 15 minutes more or until tender. Remove beans from water.

Cut top off green and red pepper, then remove core and seeds. Blanch peppers in hot water 1 minute. Drain well. Let beans and peppers cool. Dice peppers when cool enough to handle. Peel and slice onion and soak in bowl of ice water for 10 minutes. Drain, pat dry, and dice onion slices.

In large bowl combine garbanzo beans and diced onion and peppers. In smaller bowl whisk together lemon juice, vinegar, olive oil, cumin, coriander, and garlic. Add salt and black pepper to taste. Pour dressing over mixture and toss gently. Serve chilled. Makes 4 servings.