Mix all the salad ingredients together with dressing (to taste) in a bowl. Best if marinated for about an hour before serving (gets better as it sits!)
Serve as is or spoon onto a bed of shredded lettuce.
Blend together the lemon juice, olive oil, Dijon-style mustard, garlic, salt, pepper, and fresh herb by hand or with an electric, handheld mixer).
Mediterranean Flavor (my favorite) – Add crumbled feta and chopped, fresh mint.
Mexican Flair – Substitute black beans for the chickpeas and cilantro for the parsley. You can use 1/2 rice and 1/2 Kamut.
Kamut and Chickpea Salad Recipe: https://whatscookingamerica.net/charlottebradley/kamut-ancientgrain.htm