Cumion and coriander chickpea salad

INGREDIENTS (Nutrition) 2 cloves garlic, minced 1/4 teaspoon salt 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons white wine vinegar 1 1/2 teaspoons grated fresh ginger root 1 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper 4 (19 ounce) cans garbanzo beans, drained 2 yellow bell peppers, seeded and chopped 1 bunch green onions, thinly sliced 1/2 cup finely chopped fresh cilantro DIRECTIONS In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper. In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.