INGREDIENTS
3 1/2 cups
chickpeas
1/2
bell pepper
1
jalapeno
2 1/2 cups
grape tomatoes
3
green onions
1/2 cup
sun-dried tomatoes
1/3 cup
kalamata olives
1/4 cup
olives
1/2 cup
freshly parsley leaves
1/2 cup
basil leaves
1/4 cup
early harvest greek extra virgin olive oil
2 tbsps
white wine vinegar
2 tbsps
lemon juice
1
garlic clove
1 pinch
salt and pepper
1 tsp
ground sumac
1/2 tsp
aleppo pepper
1