250 g Mount Zero Organic Australia Chickpeas
1 punnet cherry tomatoes, sliced in half lengthways
1 bunch coriander, roughly chopped
2 small or 1 larger zucchini, chopped into half-moons about 1cm thick
1 red onion, finely diced
1 cup Mount Zero Pitted Green Manzanilla Olives, sliced in half lengthways
2 tablespoons Mount Zero Red wine vinegar
3 tablespoons Mount Zero olive oil
1 tablespoon smokey paprika
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon dried oregano