Chickpea Salad

from Ellen's kitchen, with thanks to NYT recipes

6 servings

Ingredients:

• 3 tbs lemon juice (1 lemon)
• 1 tbs white vinegar
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• salt and pepper
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/2 English cucumber, diced
• 1/2 red onion, diced
• 1 medium tomato, diced
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 3 tbs olive oil

In:

• large bowl, whisk lemon juice, vinegar, honey/syrup, garlic, 1 ts salt and 1/2 tsp pepper.  Add chickpeas, cucumber, onion, tomato, parsley, and dill; toss together until evenly coated, then drizzle with oil and toss again.

Taste:

• and adjust salt and pepper to your liking.  Serve immediately, with warm pita brea or over rice.  Leftovers are great from fridge for up to 5 days.