2 chopped tomatoes

1 English cucumber, chopped

1 15 1/2 oz. can chickpeas, well drain and rinsed

2 Tablespoons red wine vinger

1 Tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon fresh chopped basil .. to taste

In a large bowl, combine the tomatoes, cucumber and chickpeas.

In a small bow or measuring cup combine the red wine vingar, olive oil,mustard, salt, black pepper and basi, stir with a whisk or fork.

drizzle over tomatoe mixture, tossing gently to coat.

chill and serve using a slotted spoon