16 ounces canned or cooked chickpeas
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup black olives (not canned olives)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup freshly chopped parsley
2 to 3 garlic cloves, crushed
1 tablespoon cumin
1/2 teaspoon cayenne