Low Fat Chickpea Salad (Kosher-Pareve) - cooking recipe

Ingredients

100 g cucumbers, not peeled, cut into small cubes (I prefer Jade - 1/2 of the long skinny one)
900 g chickpeas (2 cans, drained)
150 g red peppers, 1 medium cut into small cubes
1 tablespoon chives, chopped
1 garlic clove, minced
85 g red onions, chopped, about 1/2 cup
1/8 cup parsley, finely chopped
1/8 cup dill, finely chopped
4 tablespoons balsamic vinaigrette (good quality)
3 tablespoons olive oil (good quality)
1 tablespoon fresh lemon juice
salt and black pepper, as desired

Preparation

Mix all and serve in room temperature or chilled.
That's it!
Enjoy!