Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves (, minced)
  • 2 tsp dried oregano or mixed Italian herbs
  • 2 tsp sumac ( or pinch allspice)
  • ½ tsp salt
  • ½ tsp red chilli flakes
  • 400 g (14oz) chickpeas, (from 2 cans, drained and rinsed)
  • 200 g (7oz) tomatoes, diced ((I used a mix of heritage tomatoes))
  • 1 small red onion (, finely diced)
  • 1 cucumber (, seeds removed, diced)
  • 1 avocado (, cubed)
  • 4 tbsp sliced Kalamata olives
  • 3 tbsp mini capers
  • 3 tbsp fresh dill (, roughly chopped)
  • 1 tbsp fresh basil (, roughly chopped)
  • Salt and pepper to taste

Instruction

  • Combine the dressing ingredients in a jar or directly in your salad bowl.
  • Drain and rinse two cans of chickpeas and put in a large bowl. Chop the vegetables, slice the avocado and olives and to the bowl together with the capers and herbs.
  • Give the ingredients a good toss and have a taste, adding salt as needed. You can serve the salad straight away or keep it in the refrigerator for up to 2-3 days.