2small cucumberssliced in half lengthwise, seeded, and diced
1small red oniondiced
1cuppitted kalamata oliveschopped
115-ounce can cooked chickpeas
¼cupchopped fresh parsley
¼cupchopped fresh chives
2tablespoonsextra-virgin olive oil
2tablespoonsfresh lemon juice
2teaspoonsred wine vinegar
2teaspoonsDijon mustard
Kosher or fine sea saltto taste
Freshly ground black pepperto taste
Instructions
In a large bowl, combine the tomatoes, cucumbers, onion, olives, chickpeas, parsley, and chives. In a small bowl, whisk together the olive oil, lemon juice, vinegar, and mustard. Pour the dressing over the salad and toss to coat. Taste and season with salt and pepper. Refrigerate in an airtight container until ready to serve.