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Ingredients
  • subheading: For The Salad:
  • 3 ½ cups cooked chickpeas (or 2 15-ounce cans chickpeas), drained and rinsed
  • ½ green bell pepper, chopped
  • 1 jalapeno, finely chopped (optional)
  • 2 ½ cups grape or cherry tomatoes, halved if you’d like (or you can leave them whole)
  • ½ cup sun-dried tomatoes
  • 3 to 5 green onions, chopped (both white and green parts)
  • ⅓ cup pitted Kalamata olives
  • ¼ cup pitted green olives
  • ½ cup chopped parsley leaves
  • ½ cup chopped mint or basil leaves
  • subheading: For The Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sumac
  • ½ teaspoon Aleppo pepper
  • ¼ to ½ teaspoon crushed red pepper (optional)
  • Kosher salt
  • Black pepper
Steps
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