Marinated Chick Pea Salad

Marinated Chick Pea Salad
¼ c red wine vinegar
3 TBSP  lemon juice
1 large clove garlic finely minced
¼ c  olive oil

Approximately ½ cup each  ( or to taste) chopped to ¼- ½ “ dice:
1 stick celery
Bell pepper ( I favor red, yellow or orange, green is also fine)
15 – 20 cherry tomatoes quartered or eighth-ed or other ripe juicy tomato
Peeled seeded cucumber ( about ½ large )
½ c finely chopped Scallions &/or Bermuda onion
½ c chopped Parsley

One  29 oz and one 15 oz cans or three 15 oz cans Chick peas

Combine first four ingredients and let them marinate while you prepare the veggies.
Combine all and serve chilled- if you can let it marinate overnight, stir a few times.

I love this salad, I could eat it every day, even in cooler weather but especially when it is hot out.  I did not make up the recipe, I did adapt it from the ready-to-eat foods at the Willimantic Food Coop.