• 2 cans chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon fresh parsley, chopped
• 2 to 3 mint leaves, chopped
• juice of 1/2 lemon

SALAD INGREDIENTS:

• 3/4 cup cherry tomatoes, diced
• 1/2 cup greek olives, pitted
• 1 jalapeño, diced
• 1 orange bell pepper, diced
• 2 tablespoons red onion, minced
• 2 to 3 Persian cucumbers (mini cucumbers), diced
• 3/4 cooked and cubed chicken breast
• 1/3 cup toasted, sliced almonds, optional
• 1 to 2 tablespoons roasted sunflower seeds, optional

FOR THE VINAIGRETTE:

• 1/3 cup olive oil
• 3 tablespoons white or golden balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• juice of 1/2 lemon
• 1 tablespoon grainy mustard
• 1 teaspoon dried oregano