Bell Peppers, Cucumber And Chickpea Salad - cooking recipe

Ingredients

1/4 cup lime juice, fresh-squeezed
1 tablespoon red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons oregano, chopped fresh
2 tablespoons mint, chopped fresh
2 tablespoons red onions, chopped
1 jalapeno, stemmed, seeded and finely chopped (to taste)
1 teaspoon kosher salt
black pepper, ground to taste
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 green bell pepper, julienned
1 cucumber, peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces

Preparation

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeno, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.