Lebanese Lemon-Parsley Bean Salad

Ingredients (12)

• 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1 small red onion, diced
• 2 stalks celery, sliced in half or thirds lengthwise and chopped
• 1 medium cucumber, peeled, seeded and diced
• 3/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• 1/4 cup olive oil
• 1/4 cup lemon juice (about 1 1/2 lemons)
• 3 cloves garlic, pressed or minced
• 3/4 teaspoon salt
• Small pinch red pepper flakes