Garbanzo Cucumber Salad

1 can (15 ounces) garbanzo beans, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt, optional
1/8 teaspoon pepper

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Makes 8 servings.