• 3 cups chickpeas, drained (2 cans)
• 1/2 small red onion, finely chopped
• 1 red pepper, finely chopped
• 1/2 European cucumber, finely chopped
• 1 can green olives, halved
• 1/4 cup fresh parsley, chopped

Dressing:

• 1 garlic clove, minced or crushed
• juice from one fresh lemon
• 1 teaspoon sea salt
• 1 teaspoon tahini
• 1 teaspoon agave nectar
• 1/3 cup olive oil
• Optional:  1 teaspoon dried dill