Ingredient:

• 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
• 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 small red onion, diced (about 1 cup)
• 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
• 1 medium cucumber, peeled, seeded and diced
• ¾ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• ¼ cup extra-virgin olive oil
• ¼ cup lemon juice (about 1 ½ lemons)
• 3 cloves garlic, pressed or minced
• ¾ teaspoon fine salt
• Small pinch red pepper flakes