Dressing:

• 2 1/2 tsp Dijon mustard
• 1 large lemon, zested and juiced
• 1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil)
• 1 garlic clove, minced
• 1 tsp sumac
• 1/2 tsp coriander
• 1/2 tsp cayenne pepper
• Salt and pepper to taste

Egg Salad:

• 2 cans chickpeas, rinsed and drained
• 2 celery ribs, chopped
• 2 Persian cucumbers (or 1/2 seedless English cucumber), diced
• 2 to 3 green onions, trimmed and chopped
• 1/2 cup shredded red cabbage
• 2 jalapeno peppers, chopped (optional)
• 1/2 cup packed chopped fresh parsley leaves
• 1/2 cup packed chopped fresh mint leaves
• 5 large hard-boiled eggs, sliced