celery chickpea salad

Adapted from Racheal Ray


1-16 oz can chickpeas, rinsed and drained
5 celery stalks, sliced
2 carrots, peeled and sliced
1 red onion, sliced
1 bell pepper, diced
Dressing:
3 T. oil
juice of 1 lemon
1 tsp. vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 tsp. fresh thyme or 1/2 tsp. dried
salt, pepper, and garlic powder to taste

Toss together the salad. Place dressing ingredients in a small jar and shake to combine. Add to the salad and mix well.