Ingredients
- 2 cups cooked chickpeas. about 1 can drained and rinsed, or freshly cooked
- 3 Persian cucumber, chopped, about 1-1/2 cups
- 1 jalapeño, finely chopped (optional)
- 2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones
- 1 medium sized red onion, sliced
- 1/2 cup pomegrate arils or an orange or your choice of fruit, chopped
- 1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred
- 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up)
- 1/2 cup freshly chopped mint, dill or basil leaves ( I like to use all three together)
- 1 cup freshly chopped parsley leaves
- For Dressing
- 2-3 tablespoons your best cold pressed extra virgin olive oil
- 3-4 tbsps lemon juice
- 1/2 teaspoon Sumac
- 1/2 teaspoon red chili flakes
- 1 teaspoon Aleppo pepper (optional)
- 1/2 teaspoon zaatar
- 1 garlic clove, minced
- Sea Salt and black pepper
- For directions swipe up on stories