Balela (Mediterranean Chickpea Salad)

2 cans chickpeas, drained and rinsed
1 pint grape or cherry tomatoes, halved or quartered
1/2 an English cucumber, seeds removed and diced
1/2 red onion, diced
1/2 green pepper, diced (susbstitute red if you don't like green)
1 good handful flat-leaf parsley leaves, chopped

 

Dressing:
1/4 cup olive oil
2 tbs red wine vinegar
1 large clove garlic
1 tsp za'atar
1/2 tsp sumac
1/2 tsp salt
several grinds black pepper

 

Notes: I use grape tomatoes because they're more reliable year-round, but if you have firm, flavorful regular tomatoes, by all means use them.  This salad is excellent with a bit of feta crumbled into it- I don't believe it's traditional, but it makes it a little more substantial and adds a welcome texture and richness to the austerity of raw vegetables.  If you can't be bothered with the za'atar and sumac, the salad will still be good without them- I threw them in because I happened to have some handy.

 

Directions: Combine all of the vegetables in a large bowl.  Smash the garlic clove with the flat side of a chef's knife.  Place in a small screw-top jar with the other dressing ingredients and shake well.  Let the garlic clove marinate in the dressing for 5-10 minutes and then discard. Pour the dressing over the salad and stir well to combine.  Taste and adjust for salt and pepper, or for more oil or vinegar according to your taste.  (It will almost definitely need more salt, but I'd rather err on the side of you having to add some.) If not serving immediately, wait until serving to add the parsley. Serve at room temp or only slightly chilled.