Israeli Chickpea Salad - cooking recipe

Ingredients

1 cucumber, seeded and diced
1 green bell pepper, diced
3 large ripe plum tomatoes, seeded and diced
1/4 cup chopped bermuda onion
1 (15 ounce) can chickpeas, rinsed and drained
Dressing
4 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons white vinegar

Preparation

Combine vegetables.
Whisk together dressing and mix into vegetables.
Allow to chill in refrigerator for an hour or so before serving.