Chickpea Salad (Garbanzo Bean Salad)

• 2 cups of drained chickpeas
• 3 stalks scallions, finely chopped down to the white
• 1/2 a red onion, chopped
• 1 green bell pepper, chopped
• 1 carrot, shaved, and chopped
• 1/2 cup of caned corn kernel, drained and rinsed
• 1/2 cup black olives, slice olives in slivers (measure BEFORE you cut)
• 2 medium sized tomatoes, chopped
• 2 garlic cloves, minced
• 1/2 cup couscous (1/2 c AFTER cook) (optional)
• balsamic vinegar
• red wine vinegar
• olive oil (I prefer 'Kalamata olive oil', though any will do)
• 1/2 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon lemon juice (or a squeeze of fresh lemon)

1. After cutting up and prepping all ingredients, throw them all into a big bowl.
2. Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad.
3. Stir it up a few times to get the dressing evenly disbursed.
4. Chill for 30 minutes or more, then serve and enjoy.

chickpeas, stalks scallions, red onion, green bell pepper, carrot, corn kernel, black olives, tomatoes, garlic, couscous, balsamic vinegar, red wine vinegar, olive oil, salt, ground black pepper, lemon juice

Taken from www.food.com/recipe/chickpea-salad-garbanzo-bean-salad-308968 (may not work)