Ingredients

• 900 g chickpeas (2 cans, drained)
• 1 tablespoon chives, chopped
• 1/8 cup parsley, finely chopped
• 1/8 cup dill, finely chopped
• 4 tablespoons balsamic vinaigrette (good quality)
• 3 tablespoons olive oil (good quality)
• 1 tablespoon fresh lemon juice
• salt and black pepper, as desired
• 1 garlic clove, minced
• 85 g red onions, chopped, about 1/2 cup
• 100 g cucumbers, not peeled, cut into small cubes (I prefer Jade - 1/2 of the long skinny one)
• 150 g red peppers, 1 medium cut into small cubes