In a blender, combine the olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, dry mustard, salt, and pepper. Blend until just incorporated.

Combine the chick peas, celery, and onion in a large bowl and pour approximately half the dressing over the top.

Let the salad marinate for at least an hour before serving.

The salad will keep in the fridge for up to three days and the leftover dressing is good in the fridge for up to two weeks.