Tangy Chickpea Salad

• 2 cans (8 Oz. Size) Chickpeas, Rinsed And Drained
• 1/2 Cucumber, Minced
• 1 Rib Of Celery, Minced
• 1/2 Yellow Bell Pepper, Minced
• 3 Tablespoons Lemon Juice
• 3 Tablespoons Red Wine Vinegar
• 2 Tablespoons Olive Oil
• 1 Tablespoon Dijon Mustard
• Salt And Pepper, to taste

1. Rinse the chickpeas and set aside to drain.
2. Meanwhile, prepare the cucumber, celery, bell pepper and mix together in a bowl.
3. Whisk together the lemon juice, vinegar, olive oil, and mustard; pour over the vegetables.
4. Add the beans and toss.
5. Season with salt and pepper.
6. Let sit overnight in the refrigerator before serving.
7. Enjoy!

chickpeas, cucumber, rib of celery, yellow bell pepper, lemon juice, red wine vinegar, olive oil, dijon mustard, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tangy-chickpea-salad/ (may not work)