Mediterranean Chickpea Salad

• 1 12 cups dried garbanzo beans, washed and picked or 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 small red onion, peeled, diced fine
• 1 stalk celery, washed, trimmed, diced
• 4 radishes, washed, trimmed, sliced thinly
• 1 green pepper, washed, cored, seeded, diced
• 12 cup chopped fresh parsley
• 18 teaspoon ground thyme
• 1 tablespoon fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 garlic clove, peeled, minced
• 1 teaspoon Dijon mustard
• 2 teaspoons granulated sugar
• 12 cup plain nonfat yogurt
• 14 teaspoon fresh ground black pepper

1. Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
2. Drain and place in a large pot with 6 cups fresh water.
3. Bring to a boil, cover and reduce heat.
4. Cook 1 to 2 hours, until soft; drain.
5. If using canned beans, drain, rinse and heat through.
6. Drain the cooked beans and place in large bowl.
7. Toss with red onion, celery, radishes, green pepper, parsley and thyme.
8. In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
9. Pour over the chick pea mixture and toss gently.
10. Season with freshly ground pepper.
11. Serve immediately.

garbanzo beans, red onion, stalk celery, green pepper, parsley, ground thyme, lemon juice, red wine vinegar, garlic, mustard, sugar, nonfat yogurt, ground black pepper

Taken from www.food.com/recipe/mediterranean-chickpea-salad-35515 (may not work)