Greek-style Chickpea and mint Salad

For salad:
1 ½ cups cooked chickpeas
½ red onion, diced small
½ large cucumber (or 1 small), diced small
1/3 cup flat-leaf parsley leaves, minced
1/3 cup mint leaves, minced

For dressing:
Juice of one lemon (about 4 tablespoons)
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 cloves garlic, grated
Salt and freshly ground pepper to taste

1. Toss all ingredients together in a large bowl.
2. Whisk garlic, lemon, mustard and olive oil together, or shake it all together in a jar. Add a pinch of salt and a few grinds of pepper.
3. Toss the chickpea with the dressing until well-combined. Add salt and pepper to taste.
4. Eat right away if you’re starving, or wait 1/2 hour or so to allow the flavors to marry. Just as tasty the next day.