1 (15 oz.) can chick peas (in oil)
1/2 cup white vinegar
1 1/2 tbsp. balsamic vinegar
1/2 to 1 medium sweet green pepper
2 stalks celery
1/2 red onion
1/2 tbsp. fresh chopped or dried dill
1/2 tsp. black pepper
salt, to taste

Drain chick peas 50% of oil and pour into large mixing bowl. Add both vinegars. Dice peppers, celery and onions into tiny pieces. Roughly chop dill (if fresh). Add peppers, onion, dill, salt, pepper together into mixing bowl containing vinegar and chick peas. Mix well.

Keep refrigerated overnight for best results or serve when you need to.

Submitted by: Klarisa McDonald