Chicken Chick Pea Salad

• 1 whole Rotisserie Chicken
• 1 can (15 Oz. Size) Chickpeas, Drained
• 1/2 cups Red Onion, Finely Diced
• 1/2 cups Celery, Finely Diced
• 1 cup Cherry Tomatoes, Halved
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Lemon Juice
• 13 cups Red Wine Vinegar
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste

1. Start with a slightly cooled chicken (I used a store bought rotisserie chicken).
2. Remove skin and shred chicken with two forks or your fingers and place chicken in a medium bowl.
3. Add rinsed chick peas, diced onion, celery, and tomatoes.
4. Prepare the vinaigrette: Start with mustard in a measuring cup or small bowl, add lemon juice and red wine vinegar.
5. While whisking, stream in the olive oil.
6. Whisk until dressing comes together and emulsifies.
7. Add salt and pepper to taste.
8. Pour mixture over chicken salad.
9. Serve immediately.
10. Enjoy!

rotisserie chicken, chickpeas, red onion, celery, cherry tomatoes, dijon mustard, lemon juice, red wine vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-chick-pea-salad/ (may not work)