Garbanzo Bean Salad

2 (15.5-ounce) cans garbanzo beans, drained and rinsed

1 cup artichoke heart pieces, drained and rinsed

1 green bell pepper, cut into half-inch cubes

1 bunch celery, sliced

8.5 ounces sun dried tomatoes in oil (such as Bella Sun Luci), oil drained and reserved for vinaigrette

1 medium red onion, sliced thinly and cut into bite-size pieces

½ cup flat leaf parsley, stems removed, leaving leaves whole

Vinaigrette:

¼ cup rice vinegar

2-3 tablespoons extra virgin olive oil plus reserved oil from sun dried tomatoes

1 large garlic clove, minced

Salt and pepper to taste