Vegan Chickpea Salad

Dressing

• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves , minced
• 2 tsp dried oregano or mixed Italian herbs
• 2 tsp sumac or pinch allspice
• ½ tsp salt
• ½ tsp red chilli flakes

Salad

• 400 g (14oz) chickpeas, from 2 cans, drained and rinsed
• 200 g (7oz) tomatoes, diced (I used a mix of heritage tomatoes)
• 1 small red onion , finely diced
• 1 cucumber , seeds removed, diced
• 1 avocado , cubed
• 4 tbsp sliced kalamata olives
• 3 tbsp mini capers
• 3 tbsp fresh dill , roughly chopped
• 1 tbsp fresh basil , roughly chopped
• salt and pepper to taste