Chickpea Salad

Fresh, flavour, colour, easy, economical, healthy, delicious. 

• 1 14 oz (398ml) can chickpeas
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped fresh dill, (not not use dried dill in this recipe)
• 1/2 cup shredded carrots
• 1/3 cup finely chopped green onions
• 1/3 cup chopped seeded cucumber
• 1/3 cup finely chopped red pepper

Dressing:

• 1/3 cup olive or grape seed oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 large clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon basil
• 1/4 teaspoon cumin

1. Drain and rinse Chickpeas.
2. Place Chickpeas in a dry non stick fry pan and cook over medium low stirring frequently for 4-5 minutes. They will just barely start to look dry. Remove from heat. Immediately transfer to a bowl to cool completely.
3. Cut up all vegetables. 
4. Once Chickpeas are cold, combine with all vegetables.
5. Make dressing. Shake together well. Pour over salad.
6. Allow to marinade in refrigerator at least 1 hour or overnight.