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.