Ingredients
The following ingredients have 6 Servings
- 3 1/2 cups chickpeas (cooked)
- 1/2 bell pepper (green; cored and chopped)
- 1 jalapeno pepper (finely chopped (optional))
- 2 1/2 cups tomatoes (grape)
- 5 green onions (both white and green parts, chopped)
- 1/2 cup sun dried tomatoes ((use ones that have been preserved in jars with olive oil))
- 1/3 cup olives (pitted Kalamata)
- 1/4 cup olives (pitted green)
- 1/2 cup parsley (freshly chopped)
- 1/2 cup mint (or basil; freshly chopped)
- 1/4 cup olive oil (extra virgin)
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1 clove garlic (minced)
- pinch salt and pepper (to taste)
- 1 tsp sumac (ground)
- 1/2 tsp aleppo pepper
- 1/4 tsp red pepper flakes (optional)
Instruction
- In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
- In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.
- Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
- When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
