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  • 3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
  • 1/2 green bell pepper, cored and chopped
  • 1 jalapeno, finely chopped (optional)
  • 2 1/2 cups grape tomatoes (or cherry tomatoes), slice in halves if you like, or leave whole
  • 3– 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 pitted Kalamata olives
  • 1/4 cup pitted green olives
  • 1/2 cup freshly chopped parsley leaves
  • 1/2 cup freshly chopped mint or basil leaves
  • For Dressing:
  • 1/4 cup Early Harvest Greek extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and black pepper, a generous pinch to your taste
  • 1 tsp ground sumac
  • 1/2 tsp Aleppo pepper
  • 1/4 to 1/2 tsp crushed red pepper (optional)
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