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Lebanese Lemon-Parsley Bean Salad - Cookie And Kate

Ingredients

• 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
• 1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
• 1 small red onion, diced
• 2 stalks celery, sliced in half or thirds lengthwise and chopped
• 1 ripe red tomato, chopped (skip if you can't find a great tomato)
• 1 medium cucumber, peeled, seeded and diced
• ¾ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• ¼ cup olive oil
• ¼ cup lemon juice
• 3 cloves garlic, pressed or minced
• ¾ teaspoon salt
• small pinch red pepper flakes

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