two bean salad Recipe

• 19-oz (540-mL) can chickpeas, rinsed, drained
• 19-oz (540-mL) can red kidney beans, rinsed, drained
• 1/2 medium red onion, finely chopped
• 1/2 red bell pepper, chopped
• Handful broccoli florets, chopped very small
• 1/4 cup (60 mL) red wine vinegar
• 2 tbsp (30 mL) each: extra-virgin olive oil, Dijon mustard, honey
• 1 tbsp (15 mL) paprika
• Pinch each: ground cumin, fine sea salt

Directions