This tangy, light and very healthful salad is beautiful to look at and present at the next meal gathering. Perfect for outdoor potlucks and picnics. I usually make this the night before or at least the morning of so the flavors have a chance to incorporate into the vegetable.
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards and dillweed.
Stir in garbanzo beans, radishes, cucumber or chopped pickles, celery and onion. Chill, covered, at least 4 hours.