Chickpea Salad

Great low fat, high protein, veggie packed snack or side dish. I like to make this on Sunday and snack on it all week long. Add jalapenos to spice it up a bit.

1 15 ounce can chickpeas, drained and washed
1/2 cup sliced black olives
1/2 large red onion, diced
1 medium carrot, diced
1 green bell pepper, diced
3 green onions, chopped
3 large garlic cloves, minced
2 medium tomatoes, chopped and squeezed to remove seeds and liquid
1/2 cup corn kernels, fresh or frozen (thawed and rinsed)
1/2 cup cooked couscous
1 tablespoon balsamic vinegar, or more to taste
1 tablespoon red wine vinegar, or more to taste
1 tablespoon olive oil, or more to taste
1 tablespoon lemon juice
1/2 tablespoon sea salt
1 tablespoon fresh cracked pepper

Prepare couscous as directed. In a large bowl, combine chickpeas, veggies and couscous. Add vinegar, lemon juice, oil and seasoning. Adjust to taste. This is better the next day so if you can make it in advance, DO! It is good as a side dish or on corn chips as a snack.