Serve this over a bed of greens or on it’s own for a quick yet flavorful lunch or dinner. If you have an aversion to olives, you could easily substitute sun dried tomatoes or capers for the olives.

To make this #dinnerdoneby9am I fully assemble the dish in the morning, refrigerate all day, then pull out and serve at dinner time.

-2 (15 oz) cans chickpeas, drained
-2 ribs celery, diced
-1/2 red onion, diced
-1/8 c kalmata olives, sliced
-4 Tbsp fresh parsley, chopped
-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-1 Tbsp lemon juice
-1 clove garlic, minced
-1/2 tsp salt
-1/4 tsp pepper
-1/2 tsp red pepper flakes
-1/2 tsp dried rosemary
-1/4 tsp dried thyme
-1/4 tsp dried oregano
-1/4 tsp dried basil

Whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, red pepper flakes, rosemary, thyme, oregano, and basil.  Toss with remaining ingredients.  Allow to sit at least 2 hours prior to serving.