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.