About 1 1/2 hours before serving or early in day: 1. In large bowl, with fork or wire whisk, mix olive or salad oil, vinegar, Dijon mustard, oregano, sugar, salt, and pepper; set dressing aside. 2. If using Greek olives, remove pits. Coarsely chop olives. Rinse garbanzo beans; drain well. 3. To dressing, add olives, garbanzo beans and chopped parsley; toss to coat well. Cover and refrigerate at least 1 hour to blend flavors. Makes 10 accompaniment servings.