1/2 cup finely chopped celery
1/2 cup thinly sliced baby carrots
1/2 cup red or yellow bell pepper, cut into strips
1/4 cup finely chopped onions
1/4 cup finely chopped cucumber
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon whole grain Dijon mustard
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
2 small sprigs rosemary, finely chopped
1/8 teaspoon crushed red pepper flakesalt and pepper to taste
Place the chickpeas, celery, carrots, bell peppers, onions and cucumbers in a mixing bowl.
In a smaller mixing bowl, place the vinegar, olive oil, mustard, garlic, herbs, crushed red pepper and salt and pepper and whisk well to combine. Taste for seasoning, adding additional salt and pepper as needed. Pour the dressing over the vegetable mixture and toss to coat.
Place in the refrigerator and allow to marinate for at least an hour. This can be served straight up as a salad, or on top of a bed of greens. In addition, this makes a fantastic salad for a wrap- wrap it up in a whole grain flat-bread for a delicious and nutritious lunch, adding some fresh romaine or spinach.