Ingredients
3 cups Chickpeas / garbanzo beans Canned or dry beans soaked and cooked
2 cups English Cucumber chopped into 1 inch cubes
1 cup Cherry tomatoes sliced or halved
½ cup Red onion thinly sliced
½ cup Kalamata olives (sliced) I used Greek variety
3 tablespoon Parsley chopped finely
1 tablespoon Za’atar Spice or Arabic spice blend optional
For the dressing
2 tablespoon Olive oil
2 tablespoon Lemon juice
1 tablespoon Red wine vinegar
to taste Salt
1 teaspoon Pepper
2 cloves Garlic minced
½ teaspoon Mustard powder
