New cookbook - Spiced chickpeas & fresh vegetable salad

My daughter had this new cookbook and made dinner for me from it. Yum! I went and bought it today. I love the flavours in the book though some ingredients might be difficult to find. I am used to substituting. I bought a red onion for the recipe and then forgot to put it in. :)

Spiced chickpeas and fresh vegetable salad

1/2 cup chickpeas, soaked (with 1 tsp baking soda) and cooked and drained
2 small cucumbers
2 large tomatoes
a handful of radishes
1 red pepper
1 small red onion
handful cilantro leaves
handful parsley leaves
6 tbsp olive oil
grated zest of 1 lemon plus 2 tbsp juice
1 1/2 tbsp sherry vinegar
1 clove garlic, crushed
1 tsp fine sugar
1 tsp ground cardamon
1 1/2 tsp ground allspice
1 tsp ground cumin
salt and pepper

Chop cucumber, tomato, radish, onion pepper, cilantro and parsley and toss in a bowl.

In a jar, mix 5 tbsp of the olive oil, the lemon juice, zest, vinegar, garlic, sugar, and mix well to form a dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss lightly.

Mix together the cardamon, allspice, cumin and 1/4 tsp salt on a plate. Toss the cooked and well-drained chickpeas in the spice mixture to coat. Heat remaining olive oil in a pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don't stick. Serve beside the salad on a plate.

You can drizzle some Greek yogurt on top to make the salad creamy.