Chick Pea Salad With Olives

Ingredients

• 2 cans chick peas, drained & rinsed

• 4 cloves garlic, minced

• 1/4 cup Kalamata olives, pitted and coarsely chopped

• 1/4 cup green olives, pitted and coarsely chopped

• 1/4 cup sun dried tomatoes, chopped (can be packed in oil)

• 1/3 cup chopped scallions, white and light green part

• steamed broccoli, 2 large florets (not heads), cut up into very small pieces

• 1/4 cup red wine vinegar

• 1/3 cup, plus 1 tbsp  extra virgin olive oil

• 1 tbsp fresh mint, minced

• 1.5 tbsp fresh basil, minced

• 1 tsp fresh thyme, minced

• 1 tsp fresh rosemary, minced

• 1 tsp fresh oregano, minced (can use dried)

• Salt & Pepper to taste

Directions

1. Rinse and drain chick peas and place in a large bowl.

2. Add olives, scallions, sun dried tomatoes and broccoli, mix well.

3. In a small bowl whisk together red wine vinegar, olive oil and all the herbs.

4. Pour over chick peas and mix until incorporated.

5. If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.

6. Allow to sit for 30 minutes to let the flavors blend.

7. Serve at room temperature.