Dressing:

• 2 Tbs. fresh lemon juice
• 1 Tbs. white wine vinegar  “KOSHER”
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp cayenne
• 2 tsp salt
• 4 tsp freshly ground pepper
• 4 cup olive oil    “ELEA”

Salad:

·        2 cups drained cooked chickpeas, rinsed

·        2 cups seeded and chopped tomato

·        2 cups seeded, diced cucumber

·        2 cups chopped red onion

1. Whisk all the dressing ingredients together including the pepper.
2. Whisk in the olive oil until blended.
3. Add chick peas, tomato, cucumber and red onion.
4. Mix well, then refrigerate for at least 1 hour.
5. Just before serving, fold in mint and adjust seasoning.