chickpea corn salad

Ingredients

• 1 can (19 oz.) chickpeas, drained and rinsed
• 1 can (12 oz.) corn kernels, drained
• 1/4 cup red peppers, diced
• 1/2 large jalapeño pepper, seeded, ribs removed and finely chopped
• 1/3 cup celery, diced
• 3 tablespoons red onions, diced
• 1 cup cherry tomatoes, washed and halved
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon lemon zest
• 1/2 cup greek-style plain yogurt
• 2 tablespoons freshly squeezed lemon juice
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 8-12 dashes hot sauce, or to taste