Garbanzos, or chickpeas, make for a healthy, high-fiber salad choice. To make vinaigrette, whisk together 2 tablespoons balsamic vinegar, 1/3 cup fresh-chopped parsley, 4 finely chopped garlic cloves and ground black pepper to taste. While whisking, slowly add 1/4 cup extra-virgin olive oil. In a large bowl, combine one 15-ounce can garbanzos, one 15-ounce can rinsed and drained black beans, and 1 medium, diced red onion. Pour vinaigrette over the mixture and toss gently. Cover and refrigerate until served. Serve on top of a lettuce leaf and garnish with chopped celery.