Think of this as a welcome update on three-bean salad, with radishes and celery adding color and crunch to wholesome garbanzo beans. It travels beautifully and is great for potlucks and picnics.
In a 1 1/2-quart bowl, stir together dill pickle juice, olive oil, mustards and dillweed.
Stir in garbanzo beans, radishes, chopped pickles, celery and onion. Chill, covered, at least 4 hours.