| Chick-Pea Salad 2 cups of cooked or canned chickpeas,drained 1 pint of cherry tomatoes, halved 1/2 cup chopped celery 1/3 chp chopped green pepper 1 small red onion, diced 3 Tbs. canola oil 1 Tbs. red wine vinegar 2 tsp. Dijon Mustard salt and pepper to taste Mix the chick-peas, tomatoes, celery, green pepper, and onion in a large bowl. Whisk together the oil, vinegar, and mustard, until well mixed. Pour over the vegetables. Add salt and pepper to taste and everything together. Place in a clear glass bowl. Leave in refrigerator overnight to let the flavors blend together. Serve. |