Tangy Chickpea Salad

Ingredients

• 2 cans (8 Oz. Size) Chickpeas, Rinsed And Drained
• ½  Cucumber, Minced
• 1  Rib Of Celery, Minced
• ½  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

Preparation Instructions

Rinse the chickpeas and set aside to drain.

Meanwhile, prepare the cucumber, celery, bell pepper and mix together in a bowl.

Whisk together the lemon juice, vinegar, olive oil, and mustard; pour over the vegetables. Add the beans and toss. Season with salt and pepper.

Let sit overnight in the refrigerator before serving. Enjoy!