2 (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1 clove garlic

1 avocado

1/2 fresh lemon

1/2 red onion

2 cups grape tomatoes sliced

1/2 cup fresh parsley

1/2 c. chopped kalamata olives

Dressing

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon cumin

salt & pepper

red pepper flakes