Make-Ahead Summer Veggie and Chickpea Salad - Didn't I Just Feed You

Ingredients

• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1/4 teaspoon kosher salt
• 1/2 cup olive oil
• 1 medium tomato, diced
• 1 medium English or hothouse cucumber, quartered lengthwise then sliced crosswise
• 20 snap peas (about 3 ounces), cut into thirds
• 10 small radishes, stemmed and quartered
• 1 small carrot, peeled and grated
• 2 medium scallions, thinly sliced
• 1 can chickpeas, drained and rinsed if canned
• 1/2 cup roasted nuts, such as pine nuts or slivered almonds
• 1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds