Quick Chick Pea Salad

This recipe serves:  1 2 4 6

1/4 cup canned chickpeas, drained and rinsed
1/4 teaspoon Dijon mustard
1/2 tablespoon fresh lemon juice
1/2 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/3 clove garlic, minced
1 tablespoon chopped, fresh parsley
2 tablespoons thinly sliced red onion
2 tablespoons red bell pepper, diced
salt to taste
freshly ground black pepper
1. In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.

2. Gently toss the beans and dressing and season with salt and pepper to taste.

3. Serve salad at room temperature or chilled.

Serving Size: 1/2 cup

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