INGREDIENTS
1 pinch
Aleppo pepper flakes
1 cup
Chickpeas, dried
1/2 cup
Cucumbers
1
Garlic clove
1 tbsp
Lemon, zest
2 tbsp
Mint, leaves
1/4 cup
Parsley, leaves
1/2 cup
Red onions
1/2 cup
Scallions
1/2 cup
Tomatoes
1/2 cup
Kalamatta olives, pitted
1/4 cup
Lemon juice
1
Salt and pepper
1 tsp
Sumac
1/2 cup
Olive oil
½ cup chopped red (or any color) bell peppers (capsicum)