Chickpea Salad | California Olive Ranch

Ingredients

• 1 cup cooked chickpeas (1 can drained and rinsed, or freshly cooked)
• 1 cup cannellini or other white beans
• 3 Persian cucumbers, chopped - about 1-1/2 cups
• 1 small bunch radishes, thinly sliced - about ½ cup
• 1 cup shredded Brussel Sprouts or green cabbage
• 1 cup baby/cherry tomatoes sliced in halves if large or left whole if small
• ½ medium red onion, sliced
• Your choice of fruit (1 large apple chopped, grapes, or blueberries all work well)
• 1/2 cup sun-dried tomatoes, drained
• 1 cup pitted Kalamata and green olives, sliced
• 1/2 cup freshly chopped mint, dill or basil leaves
• 1 cup freshly chopped parsley leaves
• 3-4 tablespoons California Olive Ranch Extra Virgin Olive oil
• 3-4 tablespoon lemon juice
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon zaatar or dried oregano
• 1 garlic clove, minced
• Sea Salt and black pepper as needed