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Ingredients
| 1⁄2-1 | cup | dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 1 or 2 cans garbanzo beans, well rinsed and drained) |
| 1 | T | red wine vinegar |
| 2 | tsp. | fresh-squeezed lemon juice (I used my fresh-frozen lemon juice.) |
| 2-3 | cups | diced plum tomatoes cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well) |
| 1⁄2-3⁄4 | cup | Kalamata olives sliced into lengthwise slivers |
| 1⁄2 | cup | chopped red onion (about half of a large red onion) or use sliced green onion if you prefer |
| 1⁄2 | cup | chopped fresh basil (or more; I used about 1 cup) |
| 1⁄4 | cup | chopped parsley (or more; I used about 1 cup) |
| salt and fresh ground black pepper to taste | ||
| Dressing Ingredients: | ||
| 5 | T | best quality extra virgin olive oil |
| 3 | T | red wine vinegar |
| 1 | tsp. | fresh lemon juice |
| 1⁄2 | tsp. | sea salt |
| 1⁄2 | tsp. | fresh-ground black pepper |
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