Chickpea Salad

Ingredients

• 2 (15 1/2-ounce) cans chickpeas, rinsed and drained
• 1/4 cup extra-virgin olive oil, plus more to serve
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• 1/2 teaspoon ground sumac
• Kosher salt and ground black pepper
• small red onion, halved and thinly sliced
• 1 medium garlic clove, finely grated
• 3 tablespoons lemon juice
• 3 oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/3 cup lightly packed fresh basil, thinly sliced
• 1/3 cup lightly packed fresh flat-leaf parsley, chopped

Directions

1. In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature.
2. In a large bowl, whisk together the garlic, lemon juice and remaining ¼ cup oil. Add the chickpea mixture and toss to coat. Stir in the sun-dried tomatoes, basil and parsley. Taste and season with salt and black pepper. Serve drizzled with additional oil.