CUCUMBER & CHICKPEA SALAD. Salad 3 tbsp. olive oil; 1 (16 oz.) can Garbanzo Beans, drained; 1/2 c. tomato, chopped; 1/4 c. red onion, minced; 1 rib celery, sliced; 1 cucumber, chopped; 1 tsp. garlic, minced; 2 tbsp. fresh dill, chopped; 1 1/2 tsp. red wine vinegar; 1/2 lemon, juiced; 1/2 lime, juiced; black pepper; 1 tbsp. fresh parsley, chopped Heat 2 tbsp. of oil in a sauté pan over med. heat. Stir in beans, cover, turn off heat. Set aside. Gently toss all. Top with parsley.