Chickpea Salad (Garbanzo Bean Salad) - cooking recipe

Ingredients

2 cups of drained chickpeas
3 stalks scallions, finely chopped down to the white
1/2 a red onion, chopped
1 green bell pepper, chopped
1 carrot, shaved, and chopped
1/2 cup of caned corn kernel, drained and rinsed
1/2 cup black olives, slice olives in slivers (measure BEFORE you cut)
2 medium sized tomatoes, chopped
2 garlic cloves, minced
1/2 cup couscous (1/2 c AFTER cook) (optional)
balsamic vinegar
red wine vinegar
olive oil (I prefer 'Kalamata olive oil', though any will do)
1/2 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon lemon juice (or a squeeze of fresh lemon)

Preparation

After cutting up and prepping all ingredients, throw them all into a big bowl.
Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad.
Stir it up a few times to get the dressing evenly disbursed.
Chill for 30 minutes or more, then serve and enjoy.