Chickpea Salad with Spearmint

Dressing:

1 t. ground sumac

1 small clove garlic, crushed

2 T. dried spearmint

2 T. fresh lemon juice

1 T. red wine vinegar

3 T. olive oil

1/2 t. salt, or more to taste.

Pour over:

2 c. cooked chickpeas

Let sit at least 30 min.

Thanks again, to the Duguid's Flatbreads and Flavors

Olive Salads

Also from Flatbreads & Flavors :

whisk:
1/2 c. fresh lemon juice
1 T. extra virgin olive oil

Pour over:
2 c. Kalamata Olives, coarsely chopped
1 med. red onion, finely chopped
1 c. packed flat-leafed parsley, finely chopped
salt to taste

From Habeeb Saloum's Classic Vegetarian Cooking there  is this
Black Olive and Orange Salad

1/2 c. black olives, pitted and halved (kalamata type)
4 large oranges, peeled,sectioned, cut into small pieces
just before serving, sprinkle with:
1/2 t. cumin
pinch cayenne.

Ginger and Tomato Salad

One 2-3 inch piece fresh ginger, peeled and cut into paperthin slices
1 banana chile, seeded and cut paperthin
1/4 c. fresh lime
1/2 t. salt
1 1/4 lbs tomatoes
Ground Pepper
1 T. fresh chopped mint

Variation:  cucumber, radish instead of tomato