Chickpea Salad

Vinaigrette

• 2 tbsp (30 ml) cider vinegar or white wine vinegar
• 2 tsp (30 ml) olive oil
• 1/2 tsp (2.5 ml) honey
• 1/2 tsp (2.5 ml) Dijon mustard
• 1 small garlic clove, finely chopped


Salad

• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 red or orange bell pepper, seeded and diced
• 2 stalks celery, thinly sliced
• 1 Gala or Cortland apple, cored and diced
• 3 green onions, thinly sliced