Ingredients

• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 2 (19 ounce) cans chickpeas, rinsed (or white kidney beans)
• 1/2 red pepper, julienned
• 1 green pepper, julienned
• 1/2 cup stuffed green olive
• 2 tablespoons capers
• 1 garlic clove, minced