Bean Salad with Mustard-Dill Dressing

1 lb green beans
1 can chickpeas, drained and rinsed
1/3 cup chopped red onions

Dressing
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp finely chipped fresh dill

1. Trim ends of beans; cut into 1-inch lengths. In a large pot of boiling salted water, cook beans for 3 to 5 minutes (start timing when water returns to a boil) or until tender-crisp. Drain; rinse under cold water to chill. Drain well.

2. In serving bowl, combine green beans, chickpeas and onions.

3. Dressing: In a small bowl, whisk together oil, vinegar, mustard, sugar, salt and pepper until smooth. Stir in dill.

4. Pour over beans and toss well. Refrigerate until serving time.