ingredients

makes 4 servings

for the salad

3 1/2 cups		chickpeas - cooked
2 1/2 cups		cherry tomatoes - halved or whole
3-5		green onions - chopped
1/2 cup		sun-dried tomatoes - finely sliced (the kind in a jar preserved in oil)
1/3 cup		kalamata olives - pitted, halved or whole
1/4 cup		green olives - pitted, halved or whole
1/2 cup		parsley - freshly chopped

for the dressing

1/4 cup		extra virgin olive oil
2 tbsp		white wine vinegar (or other mild flavoured acid)
2 tbsp		lemon juice
1 clove		garlic - minced
1 tsp		ground sumac (optional)
1/2 tsp		chili powder
		salt and pepper to taste

method

-		In your serving bowl, mix together the dressing ingredients.
-		Add the salad ingredients and mix gently until everything is coated.
-		Let stand for at least 30 minutes before serving to let the flavours blend. You can also cover and place in the refrigerator if you are preparing in advance.
-		Give the salad a stir right before serving and enjoy!