2 (15-ounce) cans garbanzo beans, drained 1 cup diced celery 1/2 cucumber, peeled and diced 1 cup diced carrots 2 cups diced yellow squash 1 zucchini, cut into 1/2-inch chunks 2 green onions, chopped 1/4 cup chopped parsley 1/4 cup rice vinegar 1 tablespoon lemon juice 1 tablespoon olive oil 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 bunches watercress

Step 1 Toss together garbanzo beans, celery, cucumber, carrots, yellow squash, zucchini, green onions and parsley in bowl. Combine vinegar, lemon juice and olive oil. Pour over vegetables. Add salt and pepper and toss to coat. Let salad stand about 1 hour to marinate. To serve, arrange watercress on plate or platter and spoon salad on top.

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