Dressing 1/4 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon cumin Salad 2 cans garbanzo beans [chickpeas], rinsed and drained 1 English cucumber, peeled, seeded and chopped 1/2 cup fresh parsley, chopped 1/3 cup drained oil-packed sun-dried tomatoes, thinly sliced 1/4 cup olives – I used Kalamata 1 garlic clove, minced 1/4 teaspoon dried crushed red pepper Salt + pepper Feta cheese – optional Directions In a small bowl, whisk olive oil, lemon juice and cumin. In a large bowl, combine rinsed garbanzo beans, cucumber, parsley, sun-dried tomatoes, olives, and garlic. Add dressing and toss to blend. Season with salt + pepper and add a crushed red pepper for a little spice. Serve and Enjoy! Note: Recommend making salad 1 day in advance, cover and refrigerate.