Green Bean and Garbanzo Salad

8-ounce trimmed green beans halved crosswise
1 15- to 16-ounce cans garbanzo beans, rinsed, drained
1/2 cup chopped red onion
4 tablespoons olive oil, divided
1 teaspoons finely grated lemon peel
2 T chopped cilantro or parsley

Cook green beans in large nonstick skillet of boiling salted water until crisp-tender,5 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper. Serve over mixed salad greens

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