Ingredients

• 1 (15 ounce) can chickpeas
• 1 -2 ripe avocado
• 2 cups shredded cabbage
• 1/2 cup pitted olive
• 1/2 cup sun-dried tomato, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until sof)
• 1 -2 tablespoon fresh parsley, chopped
• 1/2 cup cold extra virgin olive oil
• 1/2 teaspoon herb-seasoned salt
• 1 -2 spring onion, chopped