Chickpea Salad With Sun-Dried Tomatoes


2 Cups chickpeas (approx. 1 can, drained and rinsed)
1/2 Cup fresh cilantro, chopped
1/2 Cup fresh parsley, chopped
1 Tbsp dried Mediterranean Oregano
1/4 Cup sun-dried tomatoes packed in oil, drained and chopped
1/2 red onion, diced
1 garlic clove, minced
1 green onion, finely chopped
1/2 cucumber, seeds removed and diced (approx 1 cup)
Zest of one lemon
Sea Salt and Black Pepper, to taste

1/4 Cup extra virgin olive oil, plus more to your liking
Juice of one lemon (approx 2-3 Tbsp)

Combine all but the last two ingredients (the olive oil and lemon juice) in a large salad bowl. Toss to combine.

In a separate small bowl, whisk together the lemon juice and olive oil. Pour dressing over the chick pea mixture, and toss to coat.

Serve immediately, or refrigerate up to 12 hours before serving.