A great make ahead salad that travels well and is perfect as a side dish on picnics.
16 ounces of canned or cooked chickpeas
1/2 cup of green olives with pimento
2 tomatoes, chopped
1 red onion, diced
1 sweet red pepper, diced 1/2 cup olive oil
1/4 cup red wine vinegar
2 to 3 teaspoons minced garlic
1/2 teaspoon cayenne
1 tablespoon cumin
1/4 cup freshly chopped parsley
In a large glass bowl combine all the ingredients. Mix to combine, cover and refrigerate for at least 1 hour for the flavor to meld.